4 large ripe tomatoes 4 teaspoon pepper Peel the tomatoes and place in a greased baking dish. Remove seeds and white fiber from the peppers, and chop the green pulp and the onion. Cover the tomatoes with this mixture. Dot with bits of butter, using 13 tablespoons for this, and sprinkle with the salt and pepper. Bake in a 400-degree oven for 20 to 30 minutes. Place on rounds of buttered torist, and make a-sauce from the liquor remaining the dish and the flour and remaining butter rubbed together, then add the cream. Cook until thick, and serve at once.
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