Stewed Tomatoes
1 qt. tomatoes
2 teaspoons salt
1⁄4 teaspoon pepper
1 onion, sliced
1⁄4 cup buttered crumbs
2 teaspoons sugar
Scald and peel the tomatoes, remove the cores, and cut them into pieces before measuring them. Add the other ingredients, omitting the sugar and crumbs, if preferred; bring all to a boil, and put them into a cooker for from one to two hours or more. They will not be injured by indefinite cooking.
Serves five or six persons.