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Baked Tomato on Toast

6 slices of bread 6 thick slices of tomatoes 1 tablespoon butter 3/4 cup milk 1/2 teaspoon salt Trim the crust from the bread and toast to an even brown. Select firm ripe tomatoes. Remove the stem, and cut into two or three slices according to the thickness of the tomato. The slices should be about three-quarters of an inch thick. Place the tomatoes in a buttered pan; sprinkle with salt, and dot each slice with a bit of butter. Bake twenty to thirty minutes in a moderate oven. Moisten the toast by dipping quickly into the hot milk. Place a slice of baked tomato on each slice of toast. Garnish with a sprig of parsley.