Breakfast, Luncheon and Tea

by Marion Harland

1 teaspoonful made mustard.

A good pinch of cayenne pepper.

Pound the boiled yolks; rub in the butter and seasoning. Beat light, add the vinegar, and heat almost to a boil. Stir in the beaten egg until the mixture begins to thicken. Set in hot water while you cut the tomatoes in slices nearly half an inch thick. Broil over a clear fire upon a wire oyster-broiler. Lay on a hot chafing-dish, and pour the hot sauce over them.

Baked Tomatoes.

1 quart fine smooth tomatoes. The “Trophy,” if you can get them.

1 cup bread-crumbs.

1 small onion, minced fine.

1 teaspoonful white sugar.