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Stewed Corn with Tomatoes

Scald and peel six good-sized tomatoes, cut them in pieces, put them in a porcelain-lined kettle with a tablespoonful of butter and a slice of onion; stew slowly thirty minutes. Husk one dozen ears of corn, score down the centre of each row of grains, press out the pulp; add it to the tomatoes, cook ten minutes. Add another tablespoonful of butter and a palatable seasoning of salt and pepper. After adding the corn, watch carefully or the corn will settle to the bottom of the pan and scorch. Serve very hot.