Tomato Sauce
Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together.
When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.
Stir the butter, sugar, and flour in. Let boil up and serve.--Mrs. S. T.