You want a dish that will stand the heat; consequently, take an oval baking-tin, or enamelled dish that you can put on the top of a shut-up stove.

Melt a little butter in this, and as soon as it begins to frizzle break some eggs into the dish, and let them all set together.

As soon as they are set, pour four or five tablespoonfuls of tomato conserve on the top; this is much better than tomato sauce, which contains vinegar.

Or you can bake half a dozen ripe tomatoes in a tin in the oven, and place these on the top instead of the tomato conserve.
EGGS AND CUCUMBER .-- Peel and slice up two or three little cucumbers of the size generally sold on a barrow at a penny each.

Put these with two or three ounces of butter in a stew-pan, and three small onions about the size of the top of the thumb, chopped very fine; fry these and add a dessertspoonful of vinegar.