EGG AND 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.