Tomato Sauce
- 1⁄2 can tomatoes, or
- 2 cups raw tomatoes
- 1 slice onion
- 1⁄2 bay leaf
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup water or stock
Cook all the ingredients but the butter and flour in a cooker for one hour or more. Rub them through a strainer and add this, gradually, to the blended butter and flour.
Hard Sauce
- 1⁄3 cup butter
- 1 cup powdered sugar
- Nutmeg
Rub the butter till soft and creamy, add the sugar gradually. When perfectly blended, pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving, then grate nutmeg over the top.
Fruit Sauce
- 1 glass of jelly, or
- 1⁄2 pint [grape juice]
- 3⁄4 cup boiling water
- Sugar to taste
Cut the jelly into small pieces, add the water, and bring the mixture to a boil. Let it stand in a cooker for one-half hour or more, or leave it on the stove till melted. If very sour jelly is used, some sugar may be required to make it sweet enough. With grape juice about one-half cupful of sugar may be used. The sugar and water should be brought to a boil, the grape juice added, and the sauce immediately set aside to cool.