Tomato Souffle

1 1/2 lb. tomatoes
1 c. milk
2 tbs. butter
1 tsp. salt
1 1/2 c. flour
2 eggs, separated, whites beaten stiff
1 tbs. parsley, chopped
1 tsp. baking powder
Scald & peel tomatoes. Place upright in
buttered baking dish.
Bring to boil:
milk, butter & salt.
Remove from heat & when cool , stir in
flour, egg yolks, parsley, baking powder,.
Then fold in stiffly beaten egg whites.
Season well,& pour over tomatoes.
Bake 350 oven 30 min..