Stuffed Tomatoes a la Creole

• 6 Large Tomatoes
• ¼ Pound of the White Meat of a Chicken
• 2 Inches

Chop the chicken meat very fine. Cut the Tomatoes into halves, and scoop out the insides without breaking the outer skins. Take the inside meat and chop fine. Put a tablespoonful of butter into the saucepan, and as it melts add the chopped onion, and let it brown. After a few minutes, add the ham an