TOMATO SAUCE NO. 2

Mince one-quarter of an onion, one-half a stalk of celery, a few
leaves of sweet basil, and a bunch of parsley up fine. Add one-half
cup of olive-oil, a pinch of salt and one of pepper, and cut eight or
nine tomatoes into slices. Boil until the sauce is as thick as cream,
stirring occasionally, then strain through a sieve and serve.


TOMATO SAUCE NO. 3

Take four pounds of tomatoes, cut them in two, and put them into a
two-quart saucepan with two wine-glasses of water, two saltspoons of
salt, one of pepper, cover the saucepan, and boil for forty minutes,
stirring often to prevent burning; then strain. Make a roux in another
saucepan with one ounce of butter and three-quarters of an ounce of
flour. Cook for three minutes, mixing well. Take roux off the fire,
and pour the tomatoes into it a little at a time, stirring to keep it
smooth. Add two wineglasses of stock, put on the fire, and cook for
twenty minutes, stirring all the time.


BUTTER SAUCE

Take eight ounces of butter, one tablespoon of salt, one of pepper,
and two tablespoons of lemon juice. Stir with a wooden spoon over the
fire until the butter is half melted, then take it off and continue to
stir until it is quite liquid. By taking the butter off the stove
before it is all melted it will have a pleasant taste of fresh cream;
this is all lost otherwise.