Take one level tablespoonful of butter, and one tablespoonful of flour. Brown it until it is of a golden hue. Stir into this half a cupful of vinegar, two tablespoonsful of sugar, half a teaspoonful of salt and a little pepper. Bring it to boiling, then mix this with your beets.
LVII
Captain Edward A. Salisbury
SAUCE FOR SPAGHETTI
This sauce for spaghetti is a real Italian mixture—and wonderful. This is how I learned to make it in Italy:
Place in a cup or bowl a half teacup full of dried mushrooms. Pour boiling water over them and just let them stand until thoroughly softened, say—about a half hour.
In the meantime cover the bottom of your frying pan or skillet with butter or olive oil (I prefer the butter). Chop one big onion and cook slowly, stirring frequently. In another pan or kettle place two cans of tomatoes. Stew them for half an hour. Then make three small cakes of Hamburg steak or chopped beef and put them in to cook, with the onions. Cook thoroughly. Add at the same time the mushrooms which have been softened and chopped into fine particles.
When the meat is cooked through mash the cakes up with a fork—mixing well with onions and mushrooms.
Now add the stewed tomatoes and, in doing this, press them through a sieve or colander. Stir well.