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Stewed Tomatoes

Mrs, Saulter.

Put ripe tomatoes into hot water and skin them; then throw them into an earthen stew pan, (a new tin will do, but not so good); cut up and let the tomatoes cook gently a few minutes; season with butter, pepper, salt, and serve.

Or you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew tomatoes for a long time, but the flavour is finer if allowed to simmer but a few moments, just sufficient time to heat well through.