Tomatoes Stewed
Scald and peel six large fresh tomatoes and cut each into six pieces. Cook in an earthen pot slowly for twenty minutes with one and a half ounces of fresh butter, one teaspoonful of salt, one of pepper, and half a teaspoonful of grated nutmeg. Then add half a teaspoonful of powdered sugar, stir well, cook for two or three minutes, and serve hot.