Tomatoes Stuffed With Cheese Recipe

Cut six tomatoes in half, scoop out part of the inside and put this in a

saucepan and cook until nearly all the water has been absorbed, then add

half a teaspoonful of sugar, one heaping tablespoonful of butter, two

heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of

dried bread crumbs, pepper and salt to taste, and a few drops of onion

juice. Sprinkle the tomatoes with salt, pepper, a little sugar and

grated cheese, then fill them with the dressing, dot them with tiny bits

of butter and sift over them a few bread crumbs. Melt half a teaspoonful

of butter in a baking pan, put the tomatoes in and bake twenty or

twenty-five minutes. Take them out carefully when done, arrange on a

dish, make a little gravy in the pan in which they were baked by adding

a little more butter, half a cupful of milk, a heaping teaspoonful of

flour, and salt and pepper to taste. Serve in a sauceboat.

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