Stuffed Baked Tomatoes
Select good-sized, smooth, solid fruit; wash, do not pare; cut out the hard center and remove seed pulp with finger. Fill in with mixture made of two cupfuls of bread crumbs, wet with one tablespoonful of melted butter; add two tablespoonfuls of chopped onion, one cupful of chopped celery, season to taste; heap the filling in tomatoes and put a piece of butter on top; place in earthen pie dish to bake. They should be in the oven until well browned on top; serve on squares of bread that have been fried a nice brown, in butter.