Stuffed Tomatoes No. 1

• 6 fine firm tomatoes
• 1 cup grated rye bread
• 2 tablespoons

Wash and dry tomatoes. Cut off tops. Remove pulp small spoon, and rub through a fine sieve. Put butter in pan, add bread crumbs, cook a few minutes, then add onion juice and the seasonings. Stir in the yolks of eggs, and fill the tomatoes with the mixture. Sprinkle tops with bread or cracker crumbs, buttered, and place in oven on buttered tin and bake ½ hour. Serve hot.