Tomato Sauce

Ingredients

• 1 pt. stewed tomatoes
• 1 bay leaf
• 1 slice onion
• 1 sprig parsley
• 2 tb. butter
• 2 tb. flour
• ½ ts. salt
• ¼ ssp. pepper

Method

1. 1

   Cook tomatoes with bay leaf, onion, and parsley for ten minutes; strain.

2. 2

   Make a sauce with butter, flour, and strained tomato.

3. 3

   Season with salt and pepper.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 19. The excerpt below is the record exactly as published.

ts. salt to every quart water. Cook twenty minutes or until tender, but do not overcook. Drain and serve as desired. A white sauce may be poured over it, or salt, pepper, and butter may be added. Escalloped Cabbage Put alternate layers of chopped boiled cabbage, white sauce, and grated cheese in a baking dish. Cover with buttered crumbs and bake twenty minutes, or until brown. Beans. — Beans and peas being richer in protein than any other vegetable food are often used as substitutes for meat ; being deficient in fat, salt pork or some other fat may be added in the cooking. Dried beans are more easily digested if the skin is removed. Beans and peas, as before stated, do not cook tender in hard water and a little soda added to the water in which they are first boiled will help soften them. VEGETABLES 41 Baked Beans Soak 1 qt. pea beans over night. Drain, cover with fresh water, add 1 ssp. soda, and boil about twenty minutes. Drain. Boil £ Ib. salt pork twenty minutes. In the bottom of a bean pot put 1 whole onion, the salt pork, then the beans. Mix ^ ts. mustard, 3 ts. salt in \ c. molasses and pour over the beans. Cover beans with the wate^Lin which the pork has boiled. Cover the crock closely and bake in a very slow oven from four to six hours. Add water as needed, keeping them nearly covered with water until the last hour of baking. Succotash 1 pt. fresh lima beans 2 tb. butter or 2 oz. salt pork 1 pt. corn cut from cob salt and pepper 1 c. milk Cook beans and pork in boiling water thirty minutes, add \ ts. soda, boil one minute, and drain. Remove corn from cob by scoring down the center of each row of kernels, pressing out pulp with the back of the knife, leaving the skins on the cob. Add the corn to the beans, and the milk (and butter if used), and cook fifteen minutes ; add salt and pepper and cook five minutes longer. Serve. Succotash may also be made from dried corn and beans, soaked over night and cooked several hours with a piece of salt pork. Corn Fritters 1 pint corn, grated or removed from cob as above, or if canned, chopped fine. Canned Kornlet is ready to use for fritters. Add to the corn 6 tb. flour, 1 ts. salt, \ ssp. pepper, beaten yolks of 2 eggs. If canned corn is used, it may be necessary to add 2 tb. milk. Fold in beaten whites of 2 eggs. Sauter by dropping by tablespoonful into hot lard, browning on both sides. Serve on a warm platter, but do not pile them one on another. One-half ts. baking powder may be substituted for 1 egg. Macaroni. — Macaroni is served as a vegetable. It is 42 DOMESTIC SCIENCE made from a wheat flour rich in gluten. When cooked with cheese and milk, it forms a highly nutritious food. It is the staple food of the Italians. As a preliminary to any of the many methods of preparation, macaroni should be cooked until tender in boiling salted water, which will require about thirty minutes. Baked Macaroni and Cheese Put in a baking dish alternate layers of boiled macaroni, white sauce, and grated cheese. Season the sauce with salt, cayenne, and mustard. Put buttered crumbs over the top and bake about thirty minutes, or till well browned. Macaroni and Tomato Sauce Reheat boiled macaroni in tomato sauce. Variety can be se- cured by sprinkling the macaroni with grated cheese; or all may be put into a baking dish, covered with buttered crumbs, and baked till brown. Tomato Sauce 1 pt. stewed tomatoes i bay leaf 1 slice onion 1 sprig parsley Cook ten minutes; strain. Make a sauce, using 2 tb. butter, 2 tb. flour

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