Tomato Sauce

Ingredients

• 1 tablespoon butter
• 1 cup tomato juice
• 1 tablespoon flour
• One-half teaspoon salt

Method

1. 1

   Mix butter and flour in a saucepan; add tomato juice, stir and cook until smooth and thick.

2. 2

   Add salt and serve.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 10. The excerpt below is the record exactly as published.

tomato sauce. Let simmer until juice is absorbed and the vegetables begin to brown once more. Then remove and serve in a vegetable dish. — MRS. JULIA ROBERTS, 205 W. 3rd St., Handford. Asparagus on Toast Drain the cooked asparagus and cut off the tips laying these on strips tof buttered toast. Garnish with slices of hard boiled egg and serve with cream sauce. — Miss ETHYLE JONES Nautilus Club. Rice Balls with Tomato Sauce 8 tablespoons cold boiled rice 4 tablespoons cooked meat, chopped Spread 2 tablespoons rice on a square of cheese- cloth. Heap 1 tablespoon of meat in the center. Now carefully bring up the corners of cheese-cloth about the rice twisting together at the top and fastening with string. Drop them into boiling water for 10 or 15 minutes until hot and then turn out carefully on the platter into which you have poured the tomato sauce. Decorate with parsley. 32 FEDERATION COOK BOOK Tomato Sauce 1 tablespoon butter 1 cup tomato juice 1 tablespoon flour One-half teaspoon salt

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