Tomato Sauce
Scald some large ripe tomatos, to make them peel easily. Then quarter them, and press them through a sieve to divest them of their seeds. Put the juice into a stew-pan, adding some bits of fresh butter dredged with flour; add finely grated bread-crumbs, and season with a little pepper, and, if liked, a little onion boiled and minced. Set the pan over a moderate fire, and let the tomatos simmer slowly till it comes to a boil. Continue the boiling ten minutes longer. Serve it up in a sauce-tureen. It will be mellowed and improved by stirring in (as soon as it comes to a boil) a table-spoonful or a lump of white sugar.