1 pint of canned tomatoes.
1/2 gill of fine cracker crumbs.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1/2 tablespoonful of sugar.
1/2 tablespoonful of butter.
Put all the ingredients, except the butter, in a stewpan, and cook for twenty minutes. Add the butter, and cook for ten minutes longer.
One pint of fresh tomatoes may be cooked in the same manner. The crackers may be omitted. Long cooking makes the tomatoes thicker and dark, but for most tastes this is not desirable.
Tomatoes au Gratin.
1 pint of stewed tomatoes.