ND TOMATO SANDWICHES.

4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper
and salt, 1 oz. of butter. Melt the butter in a frying-pan, and cook
the tomatoes in it until most of the liquid is steamed away; set aside
to cool. If fresh tomatoes are used, they should be scalded and
skinned before cooking. Beat up the eggs and stir them into the cooled
tomatoes, adding seasoning to taste. Stir the eggs and tomatoes with a
knife until set, then turn the mixture into a bowl to get cold, and
use for sandwiches.

EGG SALAD WITH MAYONNAISE.

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a
lemon, pepper and salt to taste. Cut the potatoes and eggs into
slices, dust them with pepper and salt, add the lemon juice, and mix
all well together. Make the mayonnaise as follows; 1-1/2 gills of good
salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon
juice, pepper, and salt to taste. Take a clean cold basin, and place
in it the yolks of the eggs beaten up. Drop the oil into them, drop by
drop, stirring with a wooden spoon quickly all the time. Great care
should be taken, especially in the beginning, as the eggs easily
curdle when the oil is stirred in too fast. When the mayonnaise gets
very thick add carefully a little lemon juice to thin it down, then
add again oil and lemon juice alternately until all the oil is used
up. Smooth the mustard with a little lemon juice, and stir it in last
of all with sufficient pepper and salt. Taste the mayonnaise, and add
lemon juice or seasoning as required. Vinegar may be used instead of
lemon juice if the latter is not conveniently had. The mayonnaise
should be made in a cold room, as it may curdle if made in a hot room.
Should an accident happen, beat up another yolk of egg and start
afresh with a little fresh oil, and when going on well stir in, drop
by drop, the curdled mayonnaise. Mix part of it with the eggs and
potatoes, and pour the rest over the salad; garnish with watercress.

EGG SALMAGUNDI WITH JAM.

4 eggs, 1 oz. of butter, the juice of 1/2 a lemon, 1/2 a teacupful of
cream or milk, some apricot or other jam. Melt the butter in a
frying-pan. Beat the eggs, and mix with them the cream or milk and the
lemon juice. Pour the mixture into the butter, and stir it over the
fire until it thickens. Stir in some jam, and serve with lady fingers,
Allinson rusks, or bread fried in butter.

EGG SAVOURY.

6 hard-boiled eggs, shelled and sl