TOMATO SAUCE
Take one pint of canned tomatoes, add an onion well minced, one-half a teaspoon of salt, a little pepper. Put together in a saucepan over the fire. After cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth. Let it cook gently for a few minutes; rub through a sieve or fine colander, and serve hot; nice for meats or fish.
Mrs. H. Kline