Stewed Tomatoes and Corn Recipe ingredients

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