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Corn in Tomato Cases

Select firm tomatoes of medium size; cut out the stem and remove the seeds and center pulp. Dust inside with flour, salt and pepper, and put a lump of butter in the bottom. Have ready corn cut from the ear that has been boiled and seasoned to taste, with which fill the cavities. Place a piece of butter on top, cover with a spoonful of cream sauce, bread crumbs and a few small bits of butter. Bake in a moderate oven about three-quarters of an hour. Serve with Bechamel sauce. This is a pretty dish for a nasturtium luncheon, for which occasion the sauce should have added to it the yolks of sufficient eggs to make it a bright yellow. Boiled rice can be substituted for the corn, in which case, serve with tomato sauce made from the parts removed.