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.
BREAKFAST-ROLLS, MUFFINS, TEA-CAKES, ETC.
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Corn Cake.
3 eggs, whipped light, yolks and whites separately.