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EGGS SCRAMBLED WITH LETTUCE
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Remove the outside leaves from one head of lettuce; wash, dry, and
with a very sharp knife cut them into shreds. Chop sufficient onion to
make a tablespoonful. Put a tablespoonful of butter into a saucepan,
add the onion, shake until the onion is soft, then add six eggs,
beaten without separating until well mixed, but not light. Add a half
teaspoonful of salt, a half saltspoonful of pepper and the shredded
lettuce. Stir with a fork until the eggs are "set," turn at once onto
a heated platter, garnish with triangular pieces of toast and send to
the table.
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