Hungarian Egg

Place a piece of butter size of a walnut in a pan (after having boiling water to heat the pan); let it melt, add an onion chopped fine, and cook until soft. Add 1 pt. strained tomatoes, let it come to a boil, add 1/2 lb. mild cheese cut fine, stir until smooth, break in 3 eggs and stir hard until the eggs are done. Be careful not to break the yolk in stirring, or it will result in a hard lump. Serve on crackers or buttered toast. - Mrs C. J. Jeffries, Winnetka, Ill.

Eggs, Hungarian Style

1 teaspoon paprika, 1/2 teaspoon salt. Wash 1 cup rice, boil until tender, drain and dry. Arrange this in the form of a mound in the center of a platter. Poach 6 eggs; lift them carefully and place them over the rice. Rub 2 talblespoons each of butter and flour together, 1/2 pt. vegetable stock, or water, and season with paprika. Stir until boiling; add the salt, pour this over the eggs and rice and send at once to the table. - Mrs. E. J. Barnes, Bartlett, Ill.