Scrambled Tomatoes
Tomatoes, 6.
Eggs, 3.
Butter.
Salt.
Remove the skins from six tomatoes and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled beat up eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to get thoroughly done.