Tomato Sauce

Ingredients

• 2 tablespoons butter
• 1 cup stewed and strained tomatoes
• 2 tablespoons flour
• 1 teaspoon salt
• Few grains paprika

Method

1. 1

   Cook butter with onion until browned, add flour, then gradually pour in tomatoes while stirring.

2. 2

   Bring to a boil, add seasonings, and strain.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.

TOMATO SAUCE. Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one table- spoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; re- turn to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in hot serv- ing dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lifting rice with fork, that sauce and cheese may coat each kernel. TOMATO SAUCE. 2 tablespoons butter 1 cup stewed and strained 1 slice onion tomatoes 24 tablespoons flour } teaspoon salt Few grains paprika Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes. Bring to boiling point, add seasonings and strain. SUCCOTASH. 1 pint shell beans 1 tablespoon butter 1 pint green corn 4 cup cream 1 inch cube fat salt pork Salt Pepper Shell and pick over beans, cover with boiling water, add pork, and let boil until nearly soft; then add green 76 What to Have for Dinner. corn, cut from cobs, and cook twenty minutes. When corn is done, the water should be nearly evaporated. Remove pork, and add butter, cream and seasonings. CALIFORNIA SALAD. 1 cup crab meat # cup celery 4 smal] tomatoes Remove the meat from crabs and cut in pieces of uni- form size, add the celery finely cut and tomatoes cut in quarters. Marinate with French Dressing (see p. 6, under Family Dinners, Menu No. I.), serve on lettuce leaves and garnish with Mayonnaise Dressing. MAYONNAISE DRESSING. 4 teaspoon mustard Yolks 2 eggs 4 teaspoon salt # tablespoon lemon juice Few grains cayenne $ tablespoon vinegar # cup olive oil Mix dry ingredients, add egg yolks and when well mixed, add oil gradually, at first drop by drop, stirring constantly. As mixture thickens, thin with vinegar and lemon juice. Add oil and vinegar or lemon juice al- ternately, until all is used, stirring constantly. STRAWBERRY SHORTCAKE. 2 cups flour 4 cup of butter 4 teaspoons baking powder 1 egg 1 tablespoon sugar $ cup milk 4 teaspoon salt Strawberries Whipped Cream Mix and sift flour, baking powder, sugar and salt and Family Dinners. 77 work in butter, using tips of fingers. Beat egg until very light and add milk; then combine the mixtures. Toss on a slightly floured board and divide in two parts. Pat, roll out, and bake in a hot oven in round layer cake pans. Split, remove soft part, and spread with butter. Sprinkle strawberries with sugar, place on back of range until warmed, crush slightly and put between and on top of shoricakes. Cover with whipped cream sweetened and flavored, and garnish with whole berries. 78 What to.Have for Dinner. MENU NO. XIX. Nothing lovelter can be found tn woman, than to study household good.—MILTOoON. BRoILeD Fish. Conk Suaw IN CasspaGe SHELL. StuFFeD HEARTS WITH VEGETABLES. PoTAToEs A LA GOLDENROD. ALMOND PuppINe. WHIPPED CREAM. ASSORTED FRUIT. Family Dinners. 79 BROILED FISH. Mackerel, bluefish, cod and haddock are split and broiled whole; removing head and tail, or not, as de- sired. Salmon, halibut and swordfish are cut in slices for broiling. Smelts are broiled whole without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in a well greased broiler. Whole fish should be broiled first on flesh side, then turned and broiled on skin side long enough to brown and crisp skin. Slices of fish should be turned often during broil- ing. Remove to hot serving dish, spread with softened butter, and garnish with parsley and lemon. COLE SLAW IN CABBAGE SHELL. Remove the outside leaves from a small, solid, white cabbage, and cut off stalk close to leaves. Cut out centre and with a sharp knife shred finely. Let stand one hour in cold water, drain, and wring in double cheese cloth. Moisten with dressing and refill cabbage shell. Arrange on a folded napkin and garnish with parsley. COLE SLAW DRESSING. 1 teaspoon mustard Few grains cayenne 1 teaspoon salt 1 teaspoon melted butter 2 teaspoons flour Yolk 1 egg 4 teaspoon sugar 3 cup hot vinegar $ cup heavy cream Mix ingredients in order given. Cook over hot water, stirring constantly until mixture thickens. Strain and cool. 80 What to Have for Dinner. STUFFED HEARTS WITH VEGETABLES. Clean and wash calves’ hearts, stuff, skewer into shape and lard upper surface. Sprinkle with salt and pepper, dredge with flour and sauté in pork fat, tried out with one stalk celery, two sprigs parsley, four slices carrot cut in pieces, one slice turnip, cut in small pieces, a bit of bay leaf, two cloves and ten peppercorns. When hearts are well browned remove to deep earthen or gran- iteware dish, add one and one-half cups brown stock, cover closely, and bake in a slow oven one and one-half hours, basting every twenty minutes. Remove to hot platter and surround with carrots and turnips cut in thin strips, cooked until tender in boiling, salted water, drained and seasoned with butter, salt and pepper. STUFFING. Roll six common crackers, and add a two-inch cube fat salt pork finely chopped, two stalks celery finely chopped, with one sprig parsley, and two teaspoons finely chopped onion. Season with salt and pepper. POTATOES A LA GOLDENROD. Cut boiled potatoes in cubes; there should be two cups. Separate yolks from whites of four hard-boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato cubes and chopped whites to one and one-half cups white sauce, turn into a hot serving dish. Sprinkle with yolks and garnish with parsley. | | WHITE SAUCE. 3 tablespoons butter 2 slices onion 3 tablespoons flour

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