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Stuffed Tomatoes

6 tomatoes

2 tablespoons butter or savory

1½ cups soft bread-crums fat

¼ teaspoon pepper

1 teaspoon salt

The tomatoes should be very firm, smooth, and of equal size. Cut a piece from the stem end of each tomato, and remove the centers without breaking the walls. Make a stuffing of the centers of the tomatoes, crums, seasonings, and melted butter or savory fat, and mix well. Sprinkle each tomato well with salt and pepper and fill with the stuffing, packing it in quite solidly. Place a small piece of butter or fat on the top of each, arrange the tomatoes in a baking-dish and bake in a moderate oven until tender. Serve hot in the baking-dish.