Baked Tomatoes. Maltese Cross
1 quart fine smooth tomatoes. The “Trophy,” if you can get them.
1 cup bread-crumbs.
1 small onion, minced fine.
1 teaspoonful white sugar.
1 table-spoonful butter—melted.
Cayenne and salt.
½ cup good broth.
Cut a piece from the top of each tomato. With a teaspoon take out the inside, leaving a hollow shell. Chop the pulp fine, mix with the crumbs, butter, sugar, pepper, salt and onion. Fill the cavities of the tomatoes with this stuffing; replace the tops; pack them in a baking-dish and fill the interstices with the stuffing. Pour the gravy also into these; set the dish covered in an oven, and bake half an hour, before uncovering, after which brown lightly, and send to table in the baking-dish.