EGG AND TOMATO SANDWICHES.

2 eggs, lb. tomatoes, oz. butter,
pepper and salt. Skin and slice the
tomatoes, melt the butter in a saucepan,
add the tomatoes and pepper and salt to
taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon;
set the saucepan aside and allow the
tomatoes to cool. Beat up the eggs, mix
them with the tomatoes and stir the
mixture well over the fire until it is well
set, then turn it out and let it get cold;
make into sandwiches in the usual way.

MUSHROOM SOUP.

2 oz. mushrooms cut up small, small
onion chopped fine, 1 dessertspoonful of
fine wheatmeal, pepper and salt, oz. of
butter, a little milk. Stew the mushrooms
and onions together in the butter until
well cooked, add pint of water, and
cook the vegetables for 10 minutes. Add
seasoning, and the meal smoothed in a
little milk. Let the soup thicken and boil
up, and serve with sippets of toast.