Tomato Cups With Corn Cream Filling Recipe

Instructions

1. Remove the pulp from twelve ears of sweet corn, season delicately with salt and pepper, add a beaten egg, and if the pulp is dry add a tablespoon of cream to each cup of pulp.
2. Wash and wipe a dozen tomatoes, cut a slice from the stem end and with a teaspoon remove the greater portion of the pulp; dust lightly with pepper and salt and fill with the corn, cover with bread crumbs, dot with butter and bake until the tomatoes are soft and of a rich brown color.
3. Remove carefully to mounds of buttered toast and serve either as an entree or as the main dish at a simple family luncheon.