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Stewed Tomatoes

Pour boiling water on fresh tomatoes, and after they have remained covered one minute, take them from this water and plunge them into cold water. With a knife remove the skins and the hard stem ends, and cut the tomatoes in pieces. Stew in a graniteware or porcelain-lined kettle for thirty minutes; then add to every quart one tablespoon of butter, one teaspoon of salt and a one-fourth of a teaspoon of pepper. Stew until of the desired thickness and serve. Some prefer to add bread crumbs or cracker crumbs for thickening, and to boil but thirty minutes. Canned tomatoes may be cooked in the same way.