BREADED EGGS SWISS STYLE

From 1913:

Soak half cup bread crumbs in a large cup of creamy milk, or if you have only the skim milk add to it a tablespoonful of melted butter. Let them stand fifteen minutes, beat the mixture smooth with a fork, add to it a half teaspoonful of onion juice, a dash of celery salt, and a little white pepper.

Stir in four eggs beaten light, add salt to taste, turn into a pan in which is a tablespoonful of melted butter, and stir until the mixture thickens. Let it brown slightly on the bottom and then turn it out on a hot flat dish with the browned side uppermost.