Stewed Tomatoes And Corn Recipe

Instructions

1. Stew and strain nice ripe tomatoes, and to each 2 cups of tomato add 1 cup of tender green corn, cut from the cob.
2. Season with salt, pepper, and butter.
3. Cook them together eight or ten minutes, then add boiling hot cream, 1/2 cup to each 3 cups of tomato and corn, and serve very hot; or the corn may be omitted and the tomatoes stewed in the regular way.
4. When done, add 3 beaten eggs; stew a few minutes longer, until the eggs set.