Tomato Sauce
219. Wash a dozen tomatoes, cut them in pieces but do not skin them. Put them in a stew-pan with salt, cayenne pepper, one tea spoonful of whole allspice, half a dozen cloves, and four or five blades of mace. Stew them slowly till they are soft, pass them through a sieve to remove the skins and spice; put them back in the stew-pan, let them boil five minutes, then add two ounces of butter rolled in half a tea spoonful of flour, let it boil once, then serve it.