6

Tomatoes .....

2d.

1

oz. Butter .....

1d.

1

oz. Flour . . .

d.

spoonful Sugar ....

spoonful Salt .

Total Cost - 3d. Time - 5 Minutes.

If the tomatoes are ripe they need not be cooked; but if at all hard, boil them for five minutes. Then slice up and rub through a sieve. Put the butter into a small saucepan, and when it is dissolved stir in the flour and sugar; then pour in the tomato juice and stir until it boils; season with salt to taste. This is tomato sauce pure and simple; but it is often made with half stock and half tomato juice; it is suitable for chops, steaks, etc. If made thicker it is called a puree, and is served with braised and dressed meats.