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Eggs Poached in Tomato Sauce

Make Tomato Sauce in the blazer, according to recipe on page 21, and keep it hot by filling the hot-water pan with boiling water. Break six eggs on a plate and slide them into the blazer carefully. Baste them with the sauce so that the tops and bottoms will be equally congealed. One pint of sauce will do nicely for six eggs. Serve on squares of toast and sprinkle with grated cheese.