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Stewed Tomatoes

Scald and peel the required quantity of tomatoes, cut them into halves or quarters, place them in a lined saucepan, and stew them for a quarter of an hour, when the juice will be partly boiled away. If desired the tomatoes may be thickened with a little cornstarch, moistened with cold water or with cracker or breadcrumbs. Turn the stew out onto a dish, sprinkle over with salt and pepper to taste, place a few lumps of butter on the top let it melt, and then serve. A little sugar may also be sprinkled over if desired. Stewed Tomatoes (Sweet).

Scald and peel a dozen or so of ripe tomatoes, place them in a baking-dish and cover with sugar; put the dish in a hot oven and bake the contents until the sugar has melted and dried down to a syrup. Take them out, and serve.