Spanish Eggs
6 eggs 2 tablespoons condensed tomato or 1/3 cup stewed tomato 1 teaspoon celery salt 1 tablespoon lemon juice 1 small onion 2 dozen ripe olives 1 teaspoon salt Beat the eggs slightly; put the tomato through a colander, and add to the beaten eggs; add the lemon juice, salt, celery salt, and the grated onion. Cut the olives from the stones, and add to the mixture. Turn into a double boiler, and cook until thickened, stirring constantly. This may be served on toast if desired.