SCRAMBLED EGGS INDIENNE Make plain scrambled eggs, and just before serving stir into them 1 tablespoon of cream, into which has been stirred 1 teaspoon of curry powder and 1/2 teaspoon of onion juice. Serve on hot toast. SPANISH EGGS For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine, and fry it five minutes in 1 tablespoon of butter; then add the chopped tomato, and stir another minute over the fire. Now pour in the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon of pepper. Garnish with small triangles of toast. SHIRRED EGGS Butter individual gratin dishes, and break into them 1 or 2 eggs as desired. Season with salt and pepper, and a sprinkling of finely chopped parsley, and put into the oven for five minutes, or until the eggs are set. Place each dish on a small plate with a paper doily. SHIRRED EGGS WITH TOMATOES Use as many shallow, individual gratin dishes as there are persons to be served, and, after buttering each dish, break into it 1 egg, taking care not to break the yolk. Halve some small tomatoes, and set one half, cut side up, in each dish; season the whole with pepper and salt, and set in the oven for ten minutes or less. GRIDDLED EGGS Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs, disturbing the yolks so as to break them. When a little browned on one side turn them with a cake-turner and fry the other side. PLAIN OMELET Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a fork vigorously. Put 1 scant tablespoon of butter in a frying pan, and as soon as melted turn in the eggs and shake over a slow fire until they are set; season with salt and pepper, turn the omelet together as it is let to slide from the pan, and place on a hot dish. Make several small omelets rather than one large one, and place on white paper doilies, and garnish with parsley to serve. The trick of shaking an omelet is the secret of making a good one, and the egg mixture should be not over 1/2 an inch deep in the pan. OMELET SOUFFLÉ Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each until as light as possible. Butter a deep frying pan, mix the yolks and whites lightly together with a fork, and put in the hot frying pan, smoothing somewhat with a fork to level. Season the top with pepper and salt, and shake over a slow fire until the omelet is delicately browned on the bottom; turn it together and serve on a hot platter. HERB OMELET Make like plain omelet, stirring with every 4 eggs used 1 teaspoon each of powdered thyme, or sweet marjoram, sage, chopped onion tops or chives, and parsley. CHEESE OMELET For omelet soufflé made with 6 eggs add 1/4 cup of grated cheese to the yolks of the eggs, and 1/4 cup to the beaten whites before putting them together. In making plain omelet with cheese add 1/4 cup of cheese to 4 eggs after they are in the omelet pan. Sprinkle with grated cheese to serve, and garnish with watercress or parsley.