(For Steaks and Chops)

V. C. G

1 pint of tomatoes,

1 small carrot,

2 whole cloves,

3 small pieces of mace, 1 onion,

Salt and pepper to taste.

Put the tomatoes, carrots, and onions in a saucepan, and stew till carrots and onions are tender. Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together.

Serve hot.

Tomato Sauce For Rice Croquettes

Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay-leaf and a pinch of celery seed. After boiling a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning, strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour worked into it. Set back on the stove, and cook till about like cream. Serve hot.