Evening Republican, Volume 15, Number 14, Rensselaer, Jasper County, 17 January 1911 — Tomato Puree. [ARTICLE]

Tomato Puree.

One can tomatoes, two carrots, cut In slices; one-half bay leaf, one stalk celery, four sprlpj parsley, two cloves, two onions, four tablespoons butter, four tablespoons flour, one tablespoon salt, one-eighth teaspoon pepper. Put tomatoes, spices, parsley and herbs into a small kettle and cook until the tomatoes are thick and rather .dark. Melt the butter, add flour and seasonings. then the tomatoes gradually, strain and reheat. Serve on omelets or meats or fish. r