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EGGS SCRAMBLED WITH FRESH TOMATOES
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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.
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