Stewed Tomatoes.
Loosen the skins with hot water, peel and slice. Stew until broken to pieces. Pulp through a coarse sieve, rubbing out all that will pass. Return to the fire with a little sugar, pepper and salt, and boil briskly fifteen minutes. Stir in, then, enough fine crumbs to make it like a tolerably thick batter; add a great spoonful of butter; stew, stirring well, five minutes; pour in the middle of a flat dish, and arrange the chops around it.