To serve 4
6 eggs
1 1/2 to 2 ounces grated Parmesan
2 ounces butter
A little cream if available

Toast

Beat the eggs lightly, adding a tablespoonful of cream if available.

Meanwhile warm the butter in a small stewpan, pour in the egg mixture, and cook over moderate heat, stirring continually, until the eggs are scrambled; at the last moment stir in the grated cheese and serve immediately on buttered toast.

"Italian Cooking" by Dorothy Daly was published by Spring Books in London, England (There is no publication date given in the book itself, though The Boston Public Library's call number, "TX 723.D295 1900 Zx," suggests the book was published in 1900. However, this is a cataloging error. Possibly, the book was published in 1960 as some other sources might suggest. For the complete copyright-free text see www.archive.org. Claude Monet Poppies at Argenteuil 1873

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