Stewed Tomatoes

• 12 Tomatoes
• A Tablespoonful of Butter
• A Teaspoonful of

Scald the tomatoes, and let the water remain over them about five minutes. Then peel the Tomatoes, slipping the skins off easily, and cut them into small pieces. Put a tablespoonful of butter into a saucepan, and as it melts add the onion, which you will have chopped very fine. Let it brown, and add