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Deviled Tomatoes

Mash the yolks of three hard-boiled eggs, mix with them one saltspoonful of salt, one teaspoonful each of powdered sugar and made mustard, and as much cayenne pepper as will lay on a five-cent piece, and rub in three ounces of butter, warmed until it is very soft. When these are well mixed stir in by degrees three tablespoonfuls of vinegar, put the mixture into a pan over the fire, and let it get almost boiling hot; remove it from the fire and stir in two well-beaten eggs, return it to the fire and stir it until it begins to thicken; then stand in hot water on the stove to keep warm. Take about one quart of firm ripe tomatoes, cut them into slices not quite one-half inch thick, broil them over a clear fire, place them on a hot chafing-dish, pour the hot sauce over them, and serve.