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Tomatoes a La Charlotte

Cut three medium-sized tomatoes in halves and bake them in a moderate oven for twenty-one minutes. Make two slices of buttered toast; cut this in six small rounds, according to the number of tomatoes to be served; place half a tomato on each round, cover with onion sauce and sprinkle with fried bread crumbs. Heat for three minutes in the oven. The onions for the sauce should be boiled and sieved and added to a gill of plain white sauce. This is a nice little vegetable entree.