6 or 8 large tomatoes.

1 cupful fine bread crumbs.

1 rounded tablespoonful of minced onion.

1 heaping tablespoonful minced fat bacon, or butter in equal amount.

Slight grating of nutmeg.

Cayenne and salt.

Do not peel the tomatoes, but take a slice off the rough stem side and scoop out the inside with a tablespoon into a colander, so that the juice may partly drain away. Cut a thin slice or two of bread and mince across to make a cupful. Mix the crumbs and tomato pulp together, bacon, onion, very little salt, if any, pepper, and touch of nutmeg or mace.

Fill the tomatoes with the mixture rounded up on top, bake in a small pan well buttered, with a greased sheet of paper over, one-half hour. Then moisten over the tops with the back of a spoon dipped in butter, dredge fine crumbs on top and bake again without cover until they are well browned.

Cost - 1 to 2 cents each according to season. One of the best substitutes for mushrooms with filet of beef.