Cut six tomatoes in half, scoop out part of the inside and put this in a
saucepan and cook until nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoonful of butter, two
heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of
dried bread crumbs, pepper and salt to taste, and a few drops of onion
juice. Sprinkle the tomatoes with salt, pepper, a little sugar and
grated cheese, then fill them with the dressing, dot them with tiny bits
of butter and sift over them a few bread crumbs. Melt half a teaspoonful
of butter in a baking pan, put the tomatoes in and bake twenty or
twenty-five minutes. Take them out carefully when done, arrange on a
dish, make a little gravy in the pan in which they were baked by adding
a little more butter, half a cupful of milk, a heaping teaspoonful of
flour, and salt and pepper to taste. Serve in a sauceboat.