Tomato sauce

“ Those who eat it do not invariably succumb to cancer; and the dyspeptic should always keep it on the premises. As the tomato is also known as the “love-apple,” a great point was missed by our old friend Sergeant Buzfuz, in the celebrated Bardell v. Pickwick trial, when referring to the postscript, “chops, and tomato sauce.” Possibly Charles Dickens was not an authority on veget—— I beg pardon, “hextras.”
Here is a French recipe for
Tomate au Gratin:
Cut open the tops and scoop out the pulp. ”

“ Tomato Sauce.—Melt an ounce of butter, and slice one or two tomatoes thinly into it, add one or two shallots. Let these stew till quite soft, then press through a wire sieve. Add a little more butter to this purée, plenty of salt and pepper, and a spoonful of vinegar. Make thoroughly hot before serving.
Regard should always be had to contrast of colour in garnishing all dishes. Where the fish is masked in white sauce, the introduction of something red amongst the green garnishing is a relief to the eye. ”

“ It should be the consistency of good cream. If too thin, cook down, or if too thick add a sufficient amount of boiling water. Use red pepper as a seasoning.
Thick Tomato Sauce.—Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour; add a little at a time, and stirring all the while, one large cupful of tomato juice. Stir until the mixture thickens; then season to taste with sugar, salt and cayenne pepper. The seasoning may sometimes be varied by adding a little chopped parsley or chopped onion or even both. ”

“ When tomatoes are so abundant, it is unpardonable that one should never serve a tomato sauce with a beefsteak, and a score of other meat dishes.
For a chicken or a lobster salad, learn unquestionably the sauce Mayonnaise.
In the thickening of sauces, let it be remembered that butter and flour should be well cooked together before the sauce is added, to prevent the flour from tasting uncooked. In butter sauces, however, only enough butter should be used to cook the flour, the remainder added, cut in pieces, after the sauce is taken from the fire. This preserves its flavor. ”

“ Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. ”

“ Then add to it 1 tomato which has been peeled and chopped, 1 sweet green pepper cut in very thin slices, each broken in several pieces, and 1⁄2 can of button mushrooms, which are prepared by draining and washing and cutting lengthwise in 3 or 4 pieces. Let all cook slowly together for eight or ten minutes, stirring carefully and adding more butter if necessary. When nearly cooked season generously with pepper and salt, add 1 tablespoon of tomato sauce, and when the eggs are removed from the oven place this garnish on the eggs, encircling the outer edge. ”

“ Even in their best state they are not wholesome. The taste for mushrooms is an acquired one, and it is best not to acquire it. [323]
TOMATO SAUCE.— Scald some large ripe tomatos, to make them peel easily. Then quarter them, and press them through a sieve to divest them of their seeds. Put the juice into a stew-pan, adding some bits of fresh butter dredged with flour; add finely grated bread-crumbs, and season with a little pepper, and, if liked, a little onion boiled and minced. Set the pan over a moderate fire, and let the tomatos simmer slowly till it comes to a boil. ”

“ Buying the canned soup is also cheaper than buying the canned tomatoes and making the soup from them.
Factors Upon Which Success Depends The maker of tomato soup should be a crank on quality. There is no other tomato product in which quality is at a greater premium. In catsup and chili sauce, heavy spicing and mixing with lots of vinegar and sugar help to mask the tomato flavor, but in soup the spicing is light, no vinegar is used, and being eaten as a food in itself, instead of as a condiment with which to flavor a food, the palate quickly detects inferiority. ”

“ Arrange six fried bread croûtons on a hot dish, then with cake-turner take the tomatoes one by one and lay them over each croûton. Chop up very fine one sound peeled shallot, one green pepper, and a half a clove of sound garlic, place these in a sautoire with a tablespoonful of clarified butter, range the pan on the corner of the hot stove, and slowly simmer for four minutes, then add a gill of tomato sauce (No. 205) , and one drop of tabasco sauce; cook for three minutes. Strain the same through a sieve into a hot bowl, sharply pressing the peppers with a wooden spoon. ”

“ Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced vinegar till done.—Mrs. Dr. S.
Green Tomato Sauce.
Peel and slice the tomatoes. To two gallons add:
5 tablespoonfuls ground mustard. ”

“ Take some raw onion cut in slices; if you do not like the strong taste, use shallot; and lay four or five flat slices on the bottom of the salad dish. Put the tomato slices over them, sprinkle with salt and just a dust of castor sugar. In four hours lift the tomatoes and remove the onions altogether. Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil, dropping it slowly in, add a very little mustard, some pepper and a sprinkle of chopped chervil. Some people like chopped chives. ”

“ When it is desired to prepare tomatoes in this manner, select medium-sized ones and cut them into slices 1/2 inch thick. Roll the slices first in egg and then in stale bread crumbs or cracker crumbs. Sauté in a generous amount of fat until brown, drain carefully, and brown on the other side. When done, remove from the pan. Add 2 tablespoonfuls of flour to the fat that remains in the pan, and stir until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir until thick. Place the slices of tomato on freshly toasted bread and pour the sauce over them. ”

“ CREAM OF TOMATO SOUP 1 can tomatoes 1/4 teaspoonful baking soda 1 quart milk 1/3 cupful flour 1/4 cupful butter or substitute 1 tablespoonful salt 1/8 teaspoonful pepper
Turn the tomatoes into a saucepan, cover them; cook at simmering temperature for about fifteen minutes. Press through a strainer and add the baking soda. Make a White Sauce of the milk, flour, and fat, remove from the fire. Add the hot tomatoes slowly to the White Sauce, stirring constantly. Add the seasonings. Do not heat the mixture after combining the tomatoes and White Sauce. Serve at once. ”

“ A sauce which is used in large quantities in the United States and in other countries is known as tomato ketchup and is manufactured in many parts of the country. Tomato ketchup is the pulp of sound, ripe tomatoes mixed with various condimental substances and flavoring matters to make it palatable and desirable as a sauce. ”

“ Some manufacturers of chili sauce place the peeled and cored tomatoes directly into the kettle and mix the other ingredients without any form of breaking. Other manufacturers have various methods of breaking and crushing the tomatoes. ”

“ Scald [18] and peel ripe tomatoes and put them in ice. Cut them into thin slices and put on a flat dish. In the centre of each slice put one teaspoonful of sauce Mayonnaise (see Sauces, [Pg 115] p. 123) , and garnish with sprigs of parsley. Or the tomato can be cut in two, laid on a young lettuce leaf, and sauce Mayonnaise poured over them.
[18] Put the tomatoes in a wire basket and plunge them into boiling water for one minute. If left too long in the water they get soft. ”

“ Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.
Sauce— 2 tablespns. oil 1⁄3 cup browned flour No. 1 1⁄2 cup white flour 2 tablespns. grated onion 1 teaspn. browned flour No. 3 1⁄4 cup strained tomato 1 teaspn. salt
Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. ”

“ Yours, Pickwick.” Gentlemen, what does this mean? Chops and tomato sauce. Yours, Pickwick! Chops! Gracious heavens! and tomato sauce! Gentlemen, is the happiness of a sensitive and confiding female to be trifled away, by such shallow artifices as these? ”

“ Method.—Pour boiling water over the tomatoes, let them remain immersed for 2 minutes, then drain and cover with cold water. Allow them to become quite cold, dry well, remove the skins and slice thinly. Season with salt and pepper, and sprinkle with lemon-juice or vinegar, sparingly or otherwise, according to taste. Have ready some thin slices of bread and butter, stamp out some rounds of suitable size, place slices of tomato between 2 rounds of bread, and press well to make the parts adhere firmly together. Serve on a daintily-covered dish garnished with small salad or watercress. ”

“ The old method of preparing this soup in the home was to open a can of tomatoes, strain it through a colander, and stew it, adding butter, salt, sugar, spices, flour, and perhaps soda and milk. The modern way is to immerse a can of condensed tomato soup in boiling water for five minutes, open it, and mix the contents with an equal volume of hot water or hot milk. How much more convenient the modern way is, and when the quality is just as good and often better than can be obtained the long troublesome way, it is natural that canned tomato soup should become increasingly popular. ”

“ The fat is of no use for soup, as it must be skimmed off when boiling. Cut the meat in pieces, season them with a little salt and pepper, and put them into a pot with three quarts of water. The tomatos will supply abundance of liquid. Of these you should have a large quarter of a peck. They should be full-grown, and quite ripe. Cut each tomato into four pieces, and put them into the soup; after it has come to a boil and been skimmed. It will be greatly improved by adding a quarter of a peck of ochras cut into thin round slices. ”

“ Baked tomatoes are made by taking the fresh tomatoes, scooping out the centers and mixing with bread crumbs, seasoning with butter, pepper and salt, and then refilling the shell, sprinkling a few crumbs on top. They require about twenty minutes to bake, and can be served on rounds of toast, with cream sauce. In winter, however, canned tomatoes, alternated with layers of buttered bread, seasoned with butter, pepper and salt, are nice baked in a dish, with crumbs browned over the top. ”

“ A good flavored catsup can also be obtained with the amounts of pepper, oil of cassia, and oil of cloves given above, but with no oil of pimento.
It should be remembered that with these oils the most important point is the successful administration of them. Giving proper quantities to use amounts to nothing if they are improperly administered. In fact, any kind of a formula for making a tomato product amounts to very little in itself. It doesn’t make any difference how fine a formula a man has, it by no means assures a good product. ”

“ Peel and cut small 1/2 lb. tomatoes. Put in saucepan with 1 oz. butter, a teaspoonful grated onion, and seasoning to taste—made mustard, celery salt, lemon juice, ketchup, "Extract," &c. Each or all of these are good. Stir over the fire till the tomato is nearly cooked, then add one egg, and stir round till all is smooth and thick. Add 2 tablespoonfuls bread crumbs or 1 of cold cooked rice, macaroni, &c., previously put through a sieve or masher. Remove to side of fire and stir in 2 ozs. grated cheese. Mix very thoroughly and pot. ”

“ Tomato Salad.—For making tomato salad you require red, ripe tomatoes; the smoother they are the better, but the chief points are—very ripe and very red. Never use those pink, crinkly tomatoes which look something like milk stained with plum juice. If tomatoes are picked unripe, and then allowed to ripen afterwards, they become rotten and worthless. Slice up half a dozen or more tomatoes—sometimes it will be necessary to remove the core and pips, sometimes not; add a little oil, a little vinegar, and some pepper and salt. Tomato salad is one of the few that are very nice without any oil at all. ”

“ Scald and peel a large portion of ripe tomatos—cut them in quarters, and laying them in a stew-pan, let them cook in their own juice till they are entirely dissolved. When quite done, strain the tomato liquid, and stir into it a little sugar. In a third pan stew an equal quantity of sliced ochras with a very little water; they must be stewed till their shape can no longer be discerned. Strain separately the meat liquor, the tomatos, and the ochras. Mix butter and flour together into a lump ”

“ Ingredients: Two dozen small round tomatoes, salt, vinegar, half ounce of pepper, half ounce of cloves, half ounce of allspice, one tablespoonful of mustard seed, a few bird’s eye chilies.
Mode: The small round tomato is the best for pickling. Take them just as they are turning colour, prick each one in two or three places with a darning needle. Put them into a large basin or deep jar and sprinkle a little coarse salt between each layer. Cover the jar or basin, and let them remain untouched for three days. At the end of that time wash them well from the brine and dry carefully. ”