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Stewed Tomatoes

Pour boiling water over them, with a sharp knife remove the skins and the hard stem ends, and cut them in small pieces. Stew in a porcelain lined or granite saucepan for a half hour, then add to every quart of tomatoes, a tablespoonful of butter, a teaspoonful of sugar, salt and pepper to taste. Stew fifteen or twenty minutes longer, or until they are of the desired thickness.

Some prefer the tomatoes stewed only thirty minutes and thickened with bread crumbs.

A slice of onion may be added to the tomatoes when first put on to cook, and to me is a great improvement, filling the same place that the sprig of mint does in peas or beans,