How to Cook in Casserole Dishes

by Marion Harris Neil

VENETIAN EGGS

• 3 eggs
• ½ pint (1 cup) strained tomato juice
• Salt and pepper
• 1 heaping tablespoonful (1 oz.) butter
• ½ pint (1 cup) grated cheese

Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten.

Season with salt and pepper and serve on hot toasted crackers.