Tomatoes Recipe

1 dozen tomatoes.

1 1/2 ounces butter.

1/2 teaspoon salt.

1/4 teaspoon pepper.



Scald the tomatoes by pouring boiling water over them, then place in

cold water for half a minute. Remove the skins, which will now come off

quite easily, slice the tomatoes into about four pieces with a very

sharp knife. Have ready a stewpan in which the butter has been dissolved,

place the tomatoes in it, add the seasoning, and stew gently for about

twenty minutes, stirring frequently.



Note.--When strained, this constitutes a very choice sauce, and it may

be slightly thickened.

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