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Tomato Sauce

Two ounces butter, four ounces lean, raw ham, cut into small pieces, two sliced carrots, two sliced onions, one chopped leek, two branches chopped parsley, a branch chopped celery, two cloves, one teaspoon whole peppers, one-half spring bay leaf, one-half ditto thyme, a chopped green pepper, a bean of garlic, two quarts fine, red, sound tomatoes cut into quarters (or two quarts canned), four tablespoons flour, one tablespoon salt and a light tablespoon powdered sugar.

Place all the above articles, except the flour and tomatoes, in a large saucepan; set it on a brisk fire. Mix well with a wooden spoon and let cook for twelve minutes, or until of a good brown colour, lightly mixing meanwhile. Add the flour, mix well, cook for five minutes, then add the quartered tomatoes and one quart cold water. Mix thoroughly; cover the pan and let boil very slowly for one hour and a half, mixing once in a while. Strain through a sieve into a vessel, then strain again through a cheesecloth into another vessel. Use the amount required and place the remaining tomato sauce (after having been cooled off) in bottles; cork them well and always keep in a cool place for future use. This important sauce being of such general use, and at times required only in a very small quantity, it would be advisable for convenience to prepare in larger amount than is required each time, as it will keep in perfect condition for a long time.