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Scrambled Eggs with Tomatoes

Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast.

Eggs and Mushrooms à la Dauphine.

INGREDIENTS.

I pint of thick tomato sauce, highly seasoned.

I pint of mushrooms. 1/2 a teaspoonful of salt. 1½ a saltspoonful of pepper. 6 eggs.

Method. Cook the mushrooms in the tomato sauce until tender; add the seasoning and the