Savory Tomato Sauce

Ingredients

• 3/8 teaspoon mustard
• 1/4 teaspoon summer savory
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup water
• 2 cups canned tomatoes
• 4 tablespoons butter
• 1/4 cup grated carrot
• 2 tablespoons minced onion
• 4 tablespoons flour
• 1/2 bay leaf

Method

1. 1

   Cook vegetables and seasoning in fat for 2 minutes, being careful not to brown.

2. 2

   Add flour after 1 minute.

3. 3

   Add tomato juice, salt, and water and heat until thickens.

4. 4

   Place over hot water for 10 minutes.

5. 5

   Strain and serve.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 21. The excerpt below is the record exactly as published.

1 teaspoon salt. Prepare the fruit first. Chop the citron. Cut up the raisins and the nuts. Pick over the currants. Add enough of the flour to separate and coat the fruit. This will prevent it from sinking to the bottom of the pan in baking. Sift to- gether the remainder of the flour and other dry ingredients. Cream the butter. Add the sugar, then the egg yolks, and the dry ingredients, and grape juice or cider, alternately. Pour into greased tube pans lined with greased paper. Bake carefully in a very slow oven, since such fruit mixtures burn easily; or steam the fruit cake for 4 or 5 hours until it is cooked through, and then put it in a very slow oven to dry off. This will make about 8 pounds of fruit cake and should be baked in two or more loaves. 37 MINCEMEAT 2 pounds lean beef. 1 pound chopped suet. 4 pounds tart apples. 3 pounds sugar. 3 pounds currants. 2 pounds raisins. 1 nutmeg. 3^ teaspoon ground mace. 2 oranges. 2 lemons. Y2 pound citron. 1 tablespoon salt. Stew the beef in a very little water until tender. Cool the meat and chop. Add the beef suet, chopped fine, and the pared, cored, and chopped apples. Carefully pick over, wash, and dry the currants and raisins. To them add the sugar, spices, orange and lemon juice, the grated rind of the oranges and of one lemon, the chopped citron, and salt. Mix thoroughly. Pack in a stone jar and keep in a very cold place, just above freezing if possible. The mincemeat should be thoroughly stirred each time any is taken out and occasionally moistened with a little grape juice, orange juice, or left-over canned fruit juice. COFFEE CAKE 2 cups flour. }/2 cup cut citron or other candied 4 tablespoons butter. fruit. }/2 teaspoon salt. 3^ cup raisins, chopped. 2 tablespoons sugar. }4. cup milk. 3 teaspoons baking powder. Sift together the dr}^ ingredients, saving out 2 tablespoons of flour to mix with the fruit. Cut in the butter with a bis- cuit cutter or two sharp knives. Add the milk and the floured fruit. Place the dough in a greased pan, pat it down until it is about Ij^ or 2 inches thick. Bake 35 to 40 minutes in a medium oven. Because of the fruit this coffee cake should be cooked more slowly than biscuits. When the coffee cake is done, butter the top and pour over it a mixture of }/i cup finely chopped nuts, 1 teaspoon cinnamon, and 2 tablespoons sugar. Place the cake in the oven again and let it remain until the sugar is slightly melted. Serve hot or cold, PLAIN TOMATO SAUCE 2 cups canned tomatoes. 1 bay leaf. 3^ to ^ teaspoon salt. 2 allspice. 1 teaspoon sugar. 2 slices onion. 2 cloves. teaspoon pepper. Cook the ingredients for 10 minutes. Strain through a fine sieve. Measure the liquid. For each cup of liquid allow 2 tablespoons flour and 2 tablespoons butter. Melt the butter, add the flour, and when they are thoroughly 38 blended add the seasoned tomato juice and stir until thick- ened. Place over hot water for 5 or 10 minutes. Serve hot with croquettes or meat loaf. SAVORY TOMATO SAUCE 3^ teaspoon mustard. ^ teaspoon summer savory. ^ teaspoon salt. yi teaspoon pepper. 1 cup water. 2 cups canned tomatoes. 4 tablespoons butter. ^ cup grated carrot. 2 tablespoons minced onion. 4 tablespoons flour. }/2 bay leaf

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