Scrambled Eggs

1/4 c. margarine

3 c. milk

1/4 c. flour

1 tsp. salt

6 doz. lg. eggs

3 tbsp. salt

1 qt. milk

4 tbsp. softened margarine

Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.)

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