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Baked Tomatoes

Wash but do not peel them. Cut each in two parts (around the tomato) and take out the pulp and seeds. To six tomatoes, take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, and salt and pepper to taste. Fill the cells of each piece with this dressing; put two halves together and tie with a thread. Put them in a pan with an ounce of butter and gill of water, and set them in a moderate oven; bake them until they are soft. Cut off the threads and serve on a hot dish. -Mrs. Albert Conro.