Pour boiling water over six or eight large tomatoes to remove the skin, and then cut them into a saucepan. When they begin to boil, pour away a little of the juice; add a small piece of butter, pepper, salt, and a very little sugar. Let them cook for about fifteen minutes, stirring in well the seasoning. Some add a few bread or cracker crumbs. TOMATOES, WITH MAYONNAISE DRESSING (see _Salads_, p. 226).