Stewed Tomatoes

6 tomatoes, fresh or canned

            Salt and pepper

2 Tbsps. Butter

            Crumbs or flour

Pour boiling water on fresh tomatoes, and after they have remained covered one minute drain them and plunge them into cold water. Slip off the skins, remove the harm stem ends, and cut the tomatoes in pieces. Stew them in their own juice in a graniteware or porcelain-lined kettle until tender; add butter, salt, and pepper. Bread-crumbs or cracker-crumbs, or a little flour blended with butter, may be added for thickening.