TOMATOES À LA PARMESAN

4 large tomatoes
1 oz. of butter
3 oz. of Parmesan cheese
3/4 pint of milk
1 dessertspoonful of Allinson fine wheatmeal
pepper and salt to taste

Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. Make a sauce with the milk, meal, and cheese, seasoning it with a little cayenne pepper if handy. When the tomatoes are baked, place them on hot buttered toast, pour the sauce over, and serve hot.