Egg and Tomato Appetizer

• 2 or 3 hard cooked eggs
• 3 large, ripe, firm tomatoes
• ¼ teaspoon salt

Cook fresh eggs 30 minutes, just below the boiling point, remove shell and while warm, pass through ricer or food grinder. Add salt and paprika to taste and a few drops of onion juice if desired. Pack tightly into tall narrow glasses or in small baking powder tins, and set aside in cold place 4 or 5