6 large ripe tomatoes, or 1 can tomatoes

1 pint, or 1 can corn

1/2 pint chopped celery

3 tablespoonfuls butter

1 large onion

4 hard-boiled eggs

4 slices whole wheat bread

3 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful black pepper

Peel the tomatoes; cut them in halves and press out the seeds; cut each half into quarters; put these with the corn, celery and onion, chopped, in the kettle; cover and simmer half an hour; cut the bread into dice and toast in the oven until crisp. Rub the butter and flour together; add a little of the hot chowder; stir and add this to the ingredients in the kettle; stir until smooth and boiling. Add salt and pepper. Slice the eggs and put them in the tureen; pour in the chowder and put the toast over the top, Serve at once.