VEGETABLES
STUFFED TOMATOES
Take 12 large, smooth tomatoes, 1 teaspoonful of salt, a little pepper, 1 tablespoonful of butter, 1 tablespoonful of sugar, 1 cupful of bread crumbs, and 1 teaspoonful of onion juice. Arrange the tomatoes in a baking pan, cut a thin slice from the smooth end of each; with a small spoon, scoop out as much of the pulp and juice as possible without injuring their shape. When all have been treated in this way, mix the pulp with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly 3/4 of an hour. Slide the cake turner under the tomatoes and lift gently on a flat dish. Garnish with parsley, and serve.
Sister Kate C. Hershberger, Vinton, Va.
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