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Stuffed Tomatoes

Tomatoes for baking or frying can scarcely be too firm, and should be smooth and of equal size. Cut a piece from the stem end of each tomato, and remove the seeds without breaking the walls or partitions. Make a stuffing, allowing as follows for six medium-sized tomatoes: One and one-half cups of bread crumbs; one and one-half teaspoons of salt; one-fourth of pepper; two tablespoons of melted butter. The bread should be soft and should be crumbled by rubbing it on a tin grater. Having mixed the stuffing well, place a dusting of salt and pepper in each tomato, fill the cavity with the stuffing, and place a small piece of butter on top. The stuffing should be packed in quite solidly. Arrange the tomatoes in a porcelain baking-dish, bake for forty minutes in a moderate heat, and serve hot in the baking-dish.