Tomato Sauce

Ingredients

• one-half can of tomatoes
• three tablespoons each of butter
• three tablespoons each of flour

Method

1. 1

   Cook tomatoes for fifteen minutes, strain, and add butter and flour paste.

2. 2

   Cook until thick.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

th one tablespoon each of flour and butter rubbed together; add one table- spoon tomato catsup and one well beaten egg. Cook a few minutes and serve hot.—Miss Jennie Bingham, Statesville. Baked Shad, No. 1 Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of hot water and bake one hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.—Mrs. J. W. Hanes. Baked Shad, No. 2 Remove scales, fins, end of tail, and eyes, split on lower side, clean thoroughly and put in cold place until ready to use. Gash on each side of backbone downwards a couple of inches about two or two and a half inches apart having gashes on one side come between those on the other. This will keep skin from splitting and be an aid in serving. Fill these gashes and the eye cavities with stale crumbs and bits of parsley. Stuff, sew up with coarse thread and dredge with flour. Put two or three slices of bacon in a narrow baking pan. Place fish in pan in shape of letter S, with the split side resting on bottom of pan. Unless a very narrow pan is used it will be necessary to prop fish up in some way to keep it from falling to one side. When it begins to cook, baste with a cup of hot water in which a tablespoon of butter has been melted. For a four to six pound fish, one hour will be required for baking. Serve with potato balls, broiled tomatoes, and Hollandaise sauce. Garnish with parsley and sliced lemon. Stuffing: (Sufficient for a fish weighing four to six pounds.) One and a half cups cracker or bread crumbs, preferably the latter, one- fourth teaspoon each of salt and black pepper, and a dash of cayenne, one teaspoon each chopped onions, parsley, capers and sour pickle, one-fourth cup melted butter or two tablespoons melted butter and one of chopped breakfast bacon. This makes a dry crumbly stuffing. If a moist one is desired, add one beaten egg or one-fourth cup hot water.—Domestic Science Teacher, Salem College. Shrimp Wiggle One can shrimps, two cups canned peas (petits pois) one-half tea- spoon each of salt, Worcestershire sauce, and catsup, four tablespoons butter, one and a half cups milk, two tablespoons flour, and one-eighth teaspoon each paprika and Tabasco sauce. Melt butter; add flour, then milk, the seasoning and lastly the shrimps and the peas drained from the liquor. This may be made in chafing dish and served either in ramekins, pate shells, or on squares of toasted bread or crackers.— Mrs. Aaron Adler Meyers. thirty-four THE TWIN-CITY HOUSEWIFE Dauces--IPeats and Hish Cranberry Sauce One pound of cranberries, one-half pound sugar, one-half pint water. Wash berries thoroughly and scald ten minutes. Then put in saucepan with sugar and water. Cover and boil from seven to ten minutes, occasionally shaking the vessel; do not stir—Mrs. EH. J. Lott. Frozen Cranberries Boil two quarts of cranberries till soft; strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffy-beaten whites of four eggs, freeze—Miss Ida C. Hinshaw. Cream, or White Sauce Heat one cup of milk; rub two tablespoons each of flour and but- ter to a paste, thin with a little of the hot milk, add to the rest of the milk and cook in double boiler until the consistency of thick cream. Season to taste with salt and pepper.—Miss Mamie Dwire. Drawn Butter Sauce Melt two tablespoons of butter, add one tablespoon of flour and stir until smooth. Add gradually one and one-half cups boiling water and cook until thick, stirring constantly. Season with salt and pepper. Vinegar or lemon juice can be added if desired. Hollandaise Sauce, No. 1 Two teaspoons each of butter and flour, one teaspoon salt, three- fourths cup of milk, cayenne to taste. Mix, heat and pour over the beaten yolks of two eggs. Put in double boiler and cook like cust- ard. Remove from fire and add two tablespoons of butter, and two teaspoons of lemon juice. To be served with boiled fish_—Mrs. C. D. Ogburn. Hollandaise Sauce, No. 2 Wash one-half cup butter. Divide in three pieces. Put one piece in double boiler with one-third of a cup boiling water, well beaten yolks of two eggs and one tablespoon lemon juice. Stir constantly with a wire whisk until butter is melted. Add second piece of butter, and as the mixture thickens add the third piece. Season with salt and pepper. If richer sauce is desired, use one tablespoon each of water and cream instead of the hot water.—Teacher Domestic Science, Salem College. Maitre d’Hotel Butter One-fourth cup of butter worked with a wooden spoon until creamy, season with one tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs, and serve. Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. THE TWIN-CITY HOUSEWIFE thirty-five Mushroom Sauce One tablespoon each butter and flour, one-half cup cream, one- half can mushrooms, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. Sauce Tartare One cupful mayonnaise dressing, one tablespoon each of chopped parsley, pickles and capers, one-half teaspoon onion juice. Mix just before using. Tomato Sauce Cook one-half can of tomatoes fifteen minutes. Rub through a coarse strainer and add three tablespoons each of butter

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