Add 1 small onion, cut in small pieces, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 pt. tomato in a frying-pan, stew very slowly for 10 minutes, and add the salt and pepper. Set the pan back, break 6 eggs and slip them on top of the tomato, taking care not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set: then prick the yolks and let them mingle with the tomato and whites, The mixture should be quite soft, but the red tomatoes and the white and yellow of the eggs should be quite distinct. Serve at once on buttered toast. - Mrs, May Friend, Winnetka, 111,

Eggs In Tomato Sauce

Put 1 cup tomatoes on to boil in a saucepan with a teaspoon of onion juice or grated onion, salt and pepper, boil 3 minutes. Mix 1/2 teaspoon corn starch with a little cold water and add to the tomatoes, boil 1 minute; strain on to the platter or baking dish, which has been brushed with butter; place 3 rounds of bread in the tomato, then in the center of each round put an egg, being careful not to break the yolk; always break an egg into a small dish first. Dust with a little salt and pepper and put a small piece of butter on the top of each egg; place in a moderate oven for 10 or 15 minutes or until they are as firm as you like them. Remove from the oven and serve in the dish they were baked in; garnish with parsley. - Mrs. J. Gaff-eny, Wheeling, 111.