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Stuffed Tomatoes

Some sweet corn Cream Salt and onion juice A little chopped red pepper A few dashes Worcestershire sauce A little lemon juice Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.

Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper. Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender. Serve with a little melted butter and lemon juice put over each one.