Marion Harland's Cookery for Beginners / A Series of Familiar Lessons for Young Housekeepers

by Marion Harland

Tomatoes (stewed).

Put ripe tomatoes into a pan, pour boiling water directly from the kettle, upon them, and cover closely for five minutes. The skins will then come off easily.

When all are peeled, cut them up, throwing away the unripe parts and the cores, and put them into a clean saucepan with half a teaspoonful of salt.

Stew twenty minutes before adding a heaping tablespoonful of butter, one teaspoonful of white sugar (for a dozen large tomatoes) and a little pepper. Stew gently fifteen minutes, and serve.