Easter Scrambled Eggs (1950) - cooking recipe

Ingredients

4 eggs
4 tablespoons light cream
salt
pepper
3 tablespoons chopped fresh chives
3 tablespoons bottled chili sauce (the sweet kind)
3 tablespoons butter

Preparation

Combine eggs, cream, and salt and pepper in a bowl.
Beat lightly.
Mix in chives and chili sauce.
Melt butter in a skillet over medium-low heat.
Add egg mixture and cook, stirring, until done to your liking.