Choose about fifty large, firm, ripe tomatoes; wash, cut a slice from stem end, and remove pulp to leave only a wall about one-third inch in thickness. About five quarts stuffing will be required. Use a mixture of left-over chopped meat or minced fish, mixed with crumbs; or well-seasoned canned or fresh sweet corn; or boiled rice which has been highly seasoned with onion, green peppers, celery, etc. Some of the chopped pulp may be added, if desired. Fill tomatoes rounding full, cover lightly with crumbs which have been mixed with melted fat or oil, and bake from thirty to forty minutes. Serve with white sauce, or with some creamed dish, such as celery or onions.