Tomato Sauce

Ingredients

• 2 tablespoonfuls butter
• 1/2 teaspoonful salt
• 1 tablespoonful chopped onion
• % teaspoonful sugar
• 3 tablespoonfuls flour
• % teaspoonful pepper
• 2 cupfuls strained canned tomatoes

Method

1. 1

   Melt the butter, add the onion and cook gently for a few minutes; add the flour and seasonings and gradually stir in the tomato.

2. 2

   Bring the mixture to the boiling point, stirring occasionally.

3. 3

   Let boil a moment or two and serve with meat.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 81. The excerpt below is the record exactly as published.

Tomato Sauce 2 tablespoonfuls butter Vz teaspoonful salt 1 tablespoonful chopped onion % teaspoonful sugar 3 tablespoonfuls flour % teaspoonful pepper 2 cupfuls strained canned tomatoes Melt the butter, add the onion and cook gently a few minutes ; add the flour and seasonings and gradually stir in the tomato. Bring the mixture to the boiling point, stirring occasionally. Let boil a moment or two and serve with meat. Tomato Sauce When tomatoes are ripe, this recipe may be used. Mince fine or put through the food grinder a slice of salt pork. Fry this until it is a light brown. Then add 1 small onion, finely chopped, and 1 tablespoonful of chopped carrot, 2 teaspoonfuls of chopped turnip and 1 tablespoonful of chopped sweet pepper. Brown the vegetables lightly and add to them 6 cupfuls of un- peeled, but sliced, tomatoes, 2 cloves, a sprig of parsley, i/2 bay leaf and a small stalk of celery cut in bits. A little celery salt may be used if the vegetable itself is not available. Simmer 45 minutes. Rub through a sieve or colander and thicken with 1^^ tablespoonfuls of flour dissolved in a little water. > Chocolate Sauce 2 squares chocolate 1 cupful boiling water 1^ cupfuls sugar 2 tablespoonfuls butter 1 teaspoonful vanilla Melt the chocolate over hot water, add butter and gradually add the water. Boil 15 minutes, add the vanilla and serve while warm or when cold on ice cream. i \ Hot Cocoa Sauce 2 tablespoonfuls cocoa % teaspoonful salt 1 cupful sugar 1 teaspoonful vanilla IVz cupfuls water 1 tablespoonful cornstarch 170 THE FARM COOK AND RULE BOOK Boil the water and sugar together 2 minutes, add the corn- starch mixed in a little cold water. Add the cocoa which has been mixed with a little warm water and boil 3 minutes. Add salt and vanilla. Remove from the fire and serve while hot on ice cream. Date and Nut Sauce 4 tablespoonfuls dates % cupful sugar 4 tablespoonfuls nuts 1 teaspoonful vanilla 1 cupful water % teaspoonful salt Chop the dates and boil them with the sugar and water until the liquid makes a syrup. Remove from the stove, cool, add nuts and vanilla and serve on ice cream. Brittle Nut Sauce 1 cupful sugar 1 cupful nut meats Caramelize the sugar by placing it in a pan and heating on the stove, stirring constantly. Do not add any water. When the mass becomes light brown in color and is melted, add the nuts and pour into an oiled pan. When cold^ roll until very fine and sprinkle on top of ice cream. Hot Fudge Sauce 2 squares chocolate 1 tablespoonful butter 2 cupfuls water 2 tablespoonfuls cold water 1% cupfuls sugar 1 teaspoonful vanilla 2 teaspoonfuls cornstarch % teaspoonful salt Mix the grated chocolate, water and sugar together and cook until the sugar is dissolved and the chocolate is melted. Then add the cornstarch which is mixed with the cold water and butter. Boil 3 minutes, stirring constantly. Add the salt and flavoring. Serve either warm or cold on ice cream or pudding. PUDDING SAUCES Vanilla Sauce 1 cupful boiling water % cupful sugar 1 tablespoonful cornstarch 1 teaspoonful vanilla 2 tablespoonfuls butter % teaspoonful salt S

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