Tomato Sauce. (No. 1)

One tablespoonful each of butter and flour; one-half pint of tomato-liquor in which has been cooked for half an hour a slice of onion, a bay leaf, and a little parsley ; a bit of soda about the size of a pea added to the tomato after it has been cooked and strained; salt and pepper to taste.

Proceed as with white sauce. If the tomato is very tart, a scant teaspoonful of sugar may be stirred into it.

Tomato Sauce. (No. 2.)

Four firm tomatoes, or the solid part of a can of tomatoes. If the former are used, they must be cut in half and the seeds scooped out.

One teaspoonful of onion-juice; two tablespoonfuls of salad oil; a scant teaspoonful of salt; a little cayenne; two teaspoon-fuls of vinegar.

Chop the tomato fine. Rub a small bowl with garlic and mix in it the oil, the onion-juice, the salt, pepper, and vinegar. Pour this dressing upon the minced tomato and it is ready.

Good for cold meats or for fish.