Tomato Sauce I (Without Stock)

1/2 can tomatoes or

1 3/4 cups fresh stewed tomatoes

1 slice onion

3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt

1/8 teaspoon pepper

Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.

Tomato Sauce II

1/2 can tomatoes 1 teaspoon sugar 8 peppercorns Bit of bay leaf

1/2 teaspoon salt 4 tablespoons butter 4 tablespoons flour 1 cup Brown Stock

Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.

Tomato Sauce III

1/4 cup butter 1 slice carrot 1 slice onion Bit of bay leaf Sprig of thyme

Sprig of parsley

1 cup stewed and strained tomatoes 1 cup Brown Stock Salt and pepper

1/4 cup flour

Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.

Tomato And Mushroom Sauce

2 slices chopped bacon or small quantity uncooked ham

1 slice onion 6 slices carrot Bit of bay leaf

2 sprigs thyme Sprig of parsley

2 cloves

1/2 teaspoon peppercorns Few gratings nutmeg

3 tablespoons flour 1/2 can tomatoes

1 1/2 cups Brown Stock Salt and pepper

1/2 can mushrooms

Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.

Tomato Cream Sauce

1/2 can tomatoes Sprig of thyme 1 stalk celery 1 slice onion

Bit of bay leaf 1 cup White Sauce I 1/2 teaspoon salt Few grains cayenne

1/4 teaspoon soda

Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.