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Rictum-Dity

1/2 pint (I cup) grated cheese I can tomatoes 1½ small grated onion I teaspoonful salt 2 beaten eggs 2 tablespoonfuls butter I green pepper, chopped Mix the tomatoes, cheese, onion and the pepper.

Melt the butter in a chafing-dish, add the mixture, and when heated add the salt and the eggs well beaten. Cook until the eggs are of a creamy consistency, stirring and scraping from the bottom of the pan. Serve at once with crackers or strips of buttered toast.