Eggaroni

4 hard-cooked eggs

2 tablespoons butter or margarine

2 tablespoons flour

1⅔ cups milk

1 teaspoon finely chopped onion

½ tablespoon horseradish, if desired

1½ cups cooked macaroni

Salt and pepper

2 tomatoes, cut in quarters

Crumbs mixed with melted butter or margarine

Cut eggs in quarters.

Make white sauce: Melt butter or margarine, blend in flour, and add milk slowly. Cook, stirring, until thickened.

Add other ingredients except tomatoes and crumbs. Pour into greased baking dish.

Press tomatoes into top of mixture, leaving skin surface exposed.

Sprinkle crumbs over top and bake at 350° F. (moderate oven) 20 to 30 minutes or until tomatoes are tender.

Serve with spinach or kale, apple and raisin salad, and apricot snow with custard sauce.

Cover macaroni mixture with pieces of canned, instead of fresh, tomatoes. Make sauce with juice from tomatoes instead of milk.

Omit tomatoes. Mix ½ cup grated cheese with the crumbs and sprinkle over top during last 15 minutes of baking.