1. Stew one can of tomatoes, one small onion for twenty minutes, and then strain through a sieve. Put an ounce and a half of butter into a saucepan, and when it boils dredge in an ounce and a half of flour. When thoroughly cooked, pour in the tomatoes.

2. One can of tomatoes boiled down and strained; rub together one heaping teaspoonful of flour, one tablespoonful of butter, and a little salt, with a very little cayenne pepper, and stir into the tomatoes; then let all come to a boil.

Tomato Sauce

Stew one-half dozen tomatoes with a little chopped parsley; salt and pepper to taste; strain; and, when it commences to boil, add a spoonful of flour, stirred smooth with a tablespoonful of butter. When it boils, take up.