This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. It looks like a favorite since it is quite stained. I’ve typed it out below along with a scanned copy.

CHEE-TOMATO EGG PIE

1 tblsp. butter
3/4 cup finely crushed cheese crackers
1 tomato, peeled and sliced
1 teasp. chopped chives
1 teasp. chopped parsley
4 eggs, hard cooked
1/2 teasp. salt
4 eggs, well beaten
1 1/2 cups milk
1 teasp. salt
1/4 teasp. pepper

Generously butter 9-inch pie plate, 2 inches deep. Sprinkle 1/4 cup of crackers over bottom. Lay tomato slices on top of crackers; sprinkle with chives and parsley. Slice eggs crosswise. Cover tomato slices with alternate layers of sliced egg and remaining cracker crumbs, sprinkling each egg layer with salt. Combine remaining ingredients; pour over all. Bake in 350-degree oven 35 minutes, or until custard is firm in center. Serve hot.

Makes 6-8 servings.