|Butter/Other fat||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Buttered crumbs||1⁄2 Cup (8 tbs)|
Cut hard-cooked eggs in half and arrange around the edge of a greased casserole or baking dish.
Slice peeled ripe tomatoes in the center of the dish.
Make a white sauce of the milk, fat, flour and salt.
Add cheese, and stir over low heat until the cheese is well mixed and smooth.
Pour over tomatoes and eggs.
Cover with crumbs and bake twenty minutes in a moderate oven (350Â°-400Â° F.).
The centers of the tomatoes may be scooped out, and a whole egg placed in each, if desired.