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Tomatoes and Eggs

Hard-boil some eggs and, while they are cooking, fry a large square slice of bread in butter to make a large crouton. Peel the eggs when they have been in boiling water for ten minutes. Pile them on the crouton, and have ready a tomato sauce to pour over. Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a sieve, return them to the pan and stir in a mustard-spoonful of mustard, a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin, thicken it with flour to the right consistency.