Put a generous tablespoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper.

Stir until the contents are of a creamy consistency.

Serve with brownbread toast.
=Eggs and Mushrooms a la Dauphine.= INGREDIENTS.
1 pint of thick tomato sauce, highly seasoned.
1 pint of mushrooms.
1/2 a teaspoonful of salt.
1/2 a saltspoonful of pepper.
6 eggs.
_Method._--Cook the mushrooms in the tomato sauce until tender; add the seasoning and the eggs, which have been broken into a bowl.

Lift the whites carefully with a silver or wooden fork while cooking, until they are set; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms.

Serve quite soft on toast.
=Scotch Woodcock.= Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise.
=Eggs a la Italienne.= INGREDIENTS.
5 eggs.
1 cup of milk.
1/2 a cup of boiled spaghetti, chopped.
1 tablespoonful of butter.
1/2 a cup of fresh mushrooms, sliced.
1 teaspoonful of chopped parsley.
1 scant teaspoonful of salt.
White pepper.
_Method._--Melt the butter in the blazer and saute in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs.