Green Tomato and Pepper Sauce for Cold Meats

Ingredients

• 2 green peppers, chopped; leave a few seeds
• 3 medium-sized green onions (use dry if necessary)
• 2 or 4 green tomatoes, sliced
• Just enough water to keep from burning
• Salt to taste
• sugar to taste
• tablespoon flour
• little butter

Method

1. 1

   Cook for 20 to 30 minutes.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 43. The excerpt below is the record exactly as published.

Green Tomato and Pepper Sauce for Cold Meats. 2 green peppers, chopped; leave a few seeds. 3 medium-sized green onions (use dry if necessary) . 2 or 4 green tomatoes, sliced. Just enough water to keep from burning. Salt and sugar to taste, tablespoon flour and little butter. Cook 20 to 30 minutes. Mrs. W. L. Wood, Tomato Sauce. Brown one tablespoon of flour and one tablespoon butter and add a dash of salt, a little pepper and j/^ can of tomatoes strained, cook until thick. A little onion, a clove or a bay leaf may be added if you care for the flavor. This is good on egg timbales, omelet, scrambled eggs or veal cutlets. Mrs. J. Myricky Jr. Bernaise Sauce. 3 tablespoons tarragon vinegar. % onion chopped very fine. 2 bay leaves. Boil and strain yolks of 3 eggs. Stir into them, drop by drop, 3 tablespoons olive oil; add 3 scant tablespoons of soup stock; put in double boiler and boil until it begins to thicken. Take from fire and beat well. Add vinegar, salt and pepper to taste and some finely chopped parsley if desired. Mrs. Herman Thanhauser. Cucumber Sauce. Two gills mustard dressing given in the rule for Tartare sauce; 1 medium cucumber, peeled and grated. Mix and set on ice. Miss von Destinon. "Pittsburg" Automatic Gas Water Heaters Hot Water "Quick as a Wink" Domestic Gas Ranges Quick Meal Oil Stoves Bohn Syphon Refrigerators Garden Hose Honeyman Hardware Co. FOURTH AT ALDER c AID FOR by a Friend of The Woman's Exchange Royal Club PURE FOOD PRODUCTS LANG & CO. Portland, Oregon DEPENDABLE COFFEE Served at Woman's Exchange Eight Years For Sale at All Grocers Vegetables Cook green vegetables in hard water, salted and freshly boiling. Cook dry vegetables in soft water. 1 teaspoon common salt hardens water. Yi teaspoon bi-carbonate of soda softens water. Artichokes Manhattan. Artichoke heart with 4 asparagus tips laid across it; served hot with melted butter. Miss Isabella Gauld. French Artichokes a la Louisiana. Boil in salted water until tender. After squeezing water out, serve hot with melted butter into which a few drops of lemon juice and a dash of mustard and cayenne pepper have been mixed. A little cider vinegar — about a tablespoon to a cup of butter — can be used. Mrs. Sanderson Reed. Asparagus With Eggs. Boil a bunch of asparagus 20 minutes; lay the tender tops in a baking dish with butter, pepper and salt. Beat 4 eggs, the yolks and whites separately, to a stiff froth; add 2 table- spoons cream, a tablespoon warm butter, pepper and salt to taste

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