Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Do not peel. Chop fine a cup of cold meat, it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned.

With the meat put 1/2 a cup of fine bread crumbs, a tablespoon of butter, and salt, pepper, parsley and onion juice. The quantity of these to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the insides of the tomato shells with a very little salt and pepper, fill them with the mixture of meat, crumbs, etc. If this seems too dry, it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding dish, replace the tops, lay a cover over them, and bake half an hr. Serve in the dish in which they were cooked. - Mrs. Abner Grant, Sherman, 111.