EGGS SCRAMBLED WITH FRESH TOMATOES

3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of butter

Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and send to the table.

EGGS SCRAMBLED WITH RICE AND TOMATO

This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light. As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced.