Tomato Sauce
Tomatoes, stewed, 1 quart.
Butter, 1 tablespoonful.
Salt.
Minced onion, 1 tablespoonful.
Flour, 1 tablespoonful.
Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range and strain through a sieve. In another pan melt the butter, and as it melts sprinkle in the flour; stir till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use.