Chili Sauce

Ingredients

• 1 can tomatoes
• 1 onion
• 1/2 teaspoonful salt
• 1 teaspoonful celery salt
• 1/2 teaspoonful sugar
• 1/3 cup lemon juice

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 56. The excerpt below is the record exactly as published.

1 teaspoonful salt. Dissolve the peanut butter and corn-starch in one cup of tomato juice. Add one teaspoonful of salt, and beat for five minutes. Turn into a granite dish ; cover, and steam for four or five hours. Dry it off in the oven, and turn from the bowl. Use the same as ordinary cheese. This also makes good sandwiches. Cocoanut Cream. — Cut fresh cocoanut into thin slices, and grind the nut very fine in a chopper or 164 Healthful Cookery some strong hand-mill. If nothing of this sort is available, the cocoanut may be grated. To each cup of the prepared nuts add one cup of hot water, stirring and beating with a spoon to extract as much of the juice as possible. Drain off the liquid, and add a similar quantity of hot water, and after beating again very thoroughly, strain through a cloth or very fine sieve, pressing out all the liquid possible. This may be used at once as a substitute for milk, to be eaten with rice or other grains, or to prepare puddings or sauces. It is excellent served with Granose Flakes or eaten with Zwie- back. If placed on the ice for a few hours, the cream will rise to the top, and may be taken off, making a pure cocoanut butter. * Almond Cream. — Thicken one cup of boiling water with two teaspoonfuls of flour. Stir into this four rounded tablespoonfuls of Almond Butter. Add one and one-fourth cups of distilled water and one-fourth teaspoonful of salt. Keep warm. *Nut Cream. — Take one tablespoonful of Nut- tolene, Peanut Butter, or Almond Butter, and add slowly, mixing and beating meanwhile, a pint or more of cold water, according to the consistency of the cream desired. Pine nuts, pulverized fine, may be made into an excellent Nut Cream by mix- Gravies and Relishes 165 ing with warm water, adding the water a little at a time, until the consistency desired is obtained. The Peanut Cream, with a little salt, is especially palatable in place of roast-beef gravy ; also on steamed or boiled rice, when served as a vegetable ; and the Almond Cream is delicious on Granose Flakes, baked sweet apples, and apple dumplings. *Mint Sauce. — Mix a short time before serving one part of chopped mint, one part of sugar, and two parts of lemon juice. Serve warm, but not hot. Do not use any water. Salt to taste. *Sauce Imperial. — 1 can tomatoes, 2 bay leaves, 2 sprigs thyme, 1 tablespoonful grated onion, l/2 a lemon, 1 tablespoonful Nut Oil. Cook the tomatoes, two large bay leaves, two large sprigs of thyme, and one tablespoonful of grated onion for twenty minutes; then strain. Heat the oil until just hot, but do not brown. Add to it one rounded tablespoonful of flour. Stir until smooth, add the strained tomato mixture and lemon juice, slowly stirring until creamy and well cooked. *Chili Sauce. — 1 can tomatoes, 1 onion, ]/2 tea- spoonful salt, 1 teaspoonful celery salt, ] Z2 teaspoon- ful sugar, 1/3 cup lemon juice

Cook this with the app: pantry check, scaling, and the assistant.