TOMATO SAUCE (without Stock)
(Boston Cooking-School Cook Book, 1896)
1/2 can tomatoes or 1 3/4 cups fresh stewed tomatoes.
1 slice onion.
3 tablespoons butter.
2 1/2 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
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