203.—TOMATO SAUCE
| 1½ cups tomatoes | ½ teaspoon salt |
| ½ cup hot water | ¼ teaspoon paprika |
| 1 slice onion | 2 tablespoons bacon fat |
| 1 clove | 4 tablespoons flour |
| 1 teaspoon sugar |
Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.
204.—SAUCE FOR ROAST PORK OR GOOSE
Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.
205.—SHARP SAUCE
| 1½ cups vinegar | ½ teaspoon paprika |
| 1 tart apple chopped fine | 1½ teaspoons Worcestershire sauce |
| 1 onion chopped fine | 1½ cups brown sugar |
| ¼ teaspoon salt | 1½ teaspoons cornstarch |
Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.
206.—SOUBISE SAUCE
Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.