Tomato Sauce No. 1

Ingredients

• 2 tbls. butter
• 1/2 t-spoon salt
• 2 tbls. flour
• 1/2 t-spoon pepper
• 1 cup tomato juice

Method

1. 1

   Melt butter, add flour, salt, pepper and tomato juice slowly.

2. 2

   Cook about ten minutes, stirring frequently.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 81. The excerpt below is the record exactly as published.

1/2 t-spoon pepper, 1 can tomatoes. 2 tbls. butter or stock. Line sides only of a baking dish with good pie pastry. Be- ginning with meat at bottom, alternate with layers of meat, pota- toes, tomatoes and seasoning to the top of the pan. Cover with pie crust, add enough hot water to cook thoroughly but without becoming dry. Bake until done about 3/4 hour. It will make its own gravy. One or two onions may be added if desired. Mrs. Alonzo Richardson, State Chairman Federated Women's Club, Vice-President Atlanta Woman's Club. BROILED TENDERLOIN, SIRLOIN OR PORTERHOUSE STEAK. Select steak from 1 to 1 1/2 ^^ch thick with fresh, juicy ap- pearance ; the fat a creamy white. Wipe dry, cut a few small pieces of fat from steak and dot over it. Place meat on broiler in pan and put under gas flame. Sear each side quickly. This will re- tain juices. Reduce heat to finish cooking, rare or well done as liked. Place on warm platter with melted butter in it, season with salt on both sides. Add 2 tbls. or more of hot water to drippings for gravy, stir well and pour over steak. Serve immediately with steamed rice so grains stand separately. Garnish with potato chips, Mrs. J. A. Carlisle. POT ROAST. Get a nice 5 lb. roast either rump or a number 7 cut, wipe off with a damp cloth, cut off some suet and try out. Place roast in pot, sear on all sides, (in suet) , then add salt and pepper to taste. Cook over a very low gas flame until tender. Add no water as this method of cooking with lid on pot will make its own gravy. Pour over 1 can tomatoes, cook for 15 mins. Lift roast from pot; add flour enough to thicken gravy. Brown same, then add cold water enough to make sufficient gravy; season to taste with salt and pepper. Mrs. Jesse M. Manry. BAKED CORNFIELD HAM. 1 ham. 1/, cup sugar. 1/2 cup cracker crumbs. Cloves. % cup of syrup. II/2 pt. ginger ale. Select ham with care (Cornfield Brand) preferred soak over night in cold water. Before cooking scrub with stiff brush. Bake in 3 inches of water, to which syrup has been added. Use covered roaster, bake 10 to 14 lbs, ham 3 to 31/2 hours. After ham is thoroughly done, remove skin and roll in mixture of sugar and MEATS AND SAUCES 155 cracker crumbs. Stick whole cloves in ham, place in oven to brown, while browning baste with IV2 pt. bottle ginger ale. Mrs. Norman Sharp, Chairman Market Committee. LEG OF LAMB ROAST. 1/? can tomatoes. 1 tbls. prepared mustard. - 2"tbls. vinegar. 1 large onion (chopped fme). 1/2 bottle catsup. 1 leg of lamb. Wash roast thoroughly in soda water ( 1/2 t-spoon soda to 1 gal- lon of water). Salt and pepper and add a dash of cayenne. Sift a little flour over top of roast, spread a little butter on this to brown the flour. Place meat in covered roaster and add other ingredients. Place on a round rack in moderate oven and cook 3i/> hours. Baste 3 or 4 times. Mrs. J. H. Merritt. CORN BEEF HASH A LA BELL. 1 can corn beef hash. 1/3 t-spoon each salt and pepper 1 onion. 1 green bell pepper. 1 small can tomatoes. 3 slices bread. Add to beef, tomatoes, onions and green pepper well minced. Then bread, salt and pepper, mix together well, bake for 1 hour in hot oven. Mrs. Fanny Bell. Lynchburg, Va. BROILED MEAT CAKES. 1 lb. top side round steak. 2 slices bread. 1 egg. 3 tbls. milk. 1/3 t-spoon butter. Salt and pepper. Run steak through food-chopper with little suet, add egg, salt, pepper, milk and bread crumbled fine. Work all together well. Make into small cakes, place on hot greased griddle and brown on both sides, pour a little melted butter over them. Garnish with parsley. Mrs. Jesse M. Manry. BEEF A LA MODE. 1 pt. stewed tomatoes. 2 t-spoons salt. 14, cup butter or beef drippings. 1/0 t-spoon pepper. 2 lbs. round beef. 4 cloves. 5 medium sized onions. 2 tbls. flour. Slice onions and cook until yellowed in the fat. Add cloves, and beef cut into cubes and fry until brown. Add pt. of boiling water, the tomatoes, seasoning, and simmer for hour and half. When ready to serve, thicken the gravy with flour moistened in a little cold water. Mrs. Newton C. Wing. 156 ATLANTA WOMAN'S CLUB COOK BOOK BOULLETS. (CREOLE DISH) 1 lb. round steak or veal. 1 large onion. 3 tbls. lard. 1 egg. 1 cup bread crumbs. Salt and pepper. 1 tbls. water. 2 sprigs parsley, Tomato sauce. Beat beef till tender, cut into pieces 2 inches square. Rub salt and pepper well into meat, dip into egg batter to which water has "^ been added, then into grated crumbs. Fry till nicely browned. Serve with tomato sauce. Mrs. G. L. Pratt, Ex-Regent Joseph Habersham Chapter D. A. R. CHILI SAUCE. (For use on roast beef) . 18 large ripe tomatoes. 1 grated nutmeg. 4 large onions. 1 t-spoon ground cloves. 4 large green, sweet peppers. 2 t-spoon ground allspice. 4 small hot, green peppers. 1 t-spoon ground ginger. 4 tbls. salt. 1 t-spoon black pepper. 4 tbls. sugar. 1 qt. good apple vinegar. Scald, peel tomatoes, onions and pepper and drain. Put thru meat chopper saving all juices. Put in large pan on stove and when thoroughly hot, lower heat, add spices, sugar and salt. Boil gently stirring almost constantly, (as mixture burns easily), for one hour. Then add vinegar and boil 5 minutes. Fill large mouth bottle or small fruit jars, cover tightly. Mrs. D. F. Stevenson. MINT SAUCE FOR LAMB. 2 tbls. mint. i/_> cup vinegar. 1 tbls. sugar. 2 tbls. water. Chop mint fine, mix all ingredients, cook together a few mins., and allow it to cool. Add to lamb gravy or serve separately. Mrs. Jesse M. Manry. TOMATO SAUCE NO. 1. 2 tbls. butter. Va t-spoon salt. 2 tbls. flour. l/s t-spoon pepper. 1 cup tomato juice

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