TOMATOES FILLED WITH EGG
Select very large solid tomatoes, and with a small, sharp knife cut a round piece out of the stem-end, then cut out a large enough space from the inside to hold a small egg, and arrange in a shallow pan. Sprinkle with salt and pepper, add ½ teaspoon of grated onion, and set in a hot oven for five or six minutes. Remove, and break into each tomato the yolk of 1 egg and as much of the white as it will hold without running over the edge. Sprinkle with salt, pepper, and a little chopped parsley, and replace in the oven, letting them cook slowly fifteen minutes until the egg is set. Remove to individual plates for serving, taking care to not break the tomato. Garnish with cress or parsley.
Tomatoes may be stuffed in a great variety of ways,—with fillings of fried cucumber, tomato, and chopped onions, or bread dressing with sage, etc.