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Stuffed Tomatoes

Wash and dry well six fine, sound, good-sized red tomatoes. Cut through the top of each, without detaching, so that it will serve as a cover. Scoop out the inside of each tomato with a vegetable scoop, being careful not to cut the skins, and lay them on a plate. Season the interior with half a teaspoon salt and two saltspoons white pepper equally divided. Then fill each tomato with a tomato stuffing and close down the covers. Lightly butter a tin plate and lay them on it; spread half a teaspoon melted butter on top of each; arrange them on a roasting tin and place in a moderate oven to bake for sixteen minutes.