Roosevelt Scrambled Eggs

This was a favorite dish of
President Franklin D. Roosevelt.
It was prepared frequently for
him by Mrs. Eleanor Roosevelt.

1 (3 oz) package Philadelphia cream cheese
1/2 cup cream or top milk
6 eggs, lightly beaten
1 teaspoon salt
few grains of pepper

Mash the cream cheese with a fork
into a frying pan. Add cream or
top milk, and heat until cheese has
melted and cream is bubbling.

Break eggs into a bowl and beat
lightly with a fork.

Add salt and pepper to beaten eggs
and mix all ingredients with the
cream cheese mixture in the frying
pan.

Cook over a low heat, stirring
constantly and scraping bottom of
pan, using long, folding strokes.

Remove from heat when consistency is
creamy and serve at once. Do not
overcook.

Serves 4.

Source: Portsmouth, Ohio - Times newspaper,
Thursdday, December 28, 1949