STUFFED TOMATOES
- 6 tomatoes
- Some sweet corn
- Cream
- Salt and onion juice
- A little chopped red pepper
- A few dashes Worcestershire sauce
- A little lemon juice
Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.
Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.
Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.
Serve with a little melted butter and lemon juice put over each one.