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Eggs, Mrs. Drapper

Peel three sound, medium, fresh red tomatoes, then cut them in small pieces and place them in a small saucepan with half an ounce butter, half a teaspoon salt, three saltspoons sugar and a saltspoon white pepper; mix well and let cook eight minutes. Knead on saucer a half ounce butter with a light teaspoon of flour and add to the tomatoes. Sharply mix until well thickened. Cut eight hard-boiled eggs in thin slices. Season with half teaspoon salt and two saltspoons pepper. Lightly butter a baking dish, pour in half a gill very thick cream, then arrange a third of the eggs over, half of the tomatoes well spread over, then sprinkle a tablespoon of grated Parmesan or Swiss cheese over the tomatoes, then another third of the eggs, the balance of the tomatoes over the eggs, then the rest of the eggs, pour over half a gill of cream, sprinkle another tablespoon grated Parmesan cheese, arrange a few little bits of butter on top, set in the oven ten minutes. Remove and serve.