Choose large, smooth tomatoes, and cut a thin slice from the blossom
end of each, laying it aside for further use. Scoop out the inside, and
chop fine with a little grated bread, some green corn, salt, pepper,
a teaspoonful white sugar, and a tablespoonful butter. Mix well, and
stuff the hollowed tomatoes. Fit the tops on neatly, place in circular
rows in a deep dish and bake three-quarters of an hour, to a light
brown. Fill the interstices with the force-meat if you have any left,
before you bake. Do not peel them.