Evening Republican, Volume 16, Number 272, Rensselaer, Jasper County, 13 November 1912 — Stuffed Baked Tomatoes. [ARTICLE]

Stuffed Baked Tomatoes.

Get tomatoes of uniform size. Cut off tops and scoop out a portion of the pulp. Butter a pudding dish and put the tomatoes in this. Fill tops of the tomatoes with bread crumbs, plenty of butter, a little sugar and pepper and salt Put balls of butter, sugar and bread crumbs in spaces between the tomatoes as they lie In the dish. Chop the pulp which was removed from the tomatoes into these balls of stuffing. Put in oven and bake a nice brown. When done, put baking dish with the tomatoes on top of stove, pour threefourths of a cup of cream over them and let boil up once or twice.