Oyster Saice for Turkey

Ingredients

• one cup of hot vinegar add two tablespoons of sugar
• a pint of tomatoes
• a sprig of parsley
• one large tablespoon of butter
• two tablespoons of sugar
• one half pint
• four tablespoonfuls
• six tablespoonfuls
• three cloves
• three all- spice
• one small onion
• mace
• parsley
• vinegar

Directions

1. Drain tlironoh a colander. The liquor s boiled and skimmed ; thickened with butter and Hour, (one large tablespoon of butter, and a scant one of llour,) add a trifle of mace and chopped parsley, then the oysters, stirrino- constantly until done. — 3Ir.s. R. P. Williams, Fayette, Mo.

2. MIKT SArCE FOR EAMB.

3. To one cup of hot vinegar add two tablespoons of sugar, one of butter, and one of chopped pe{)permint. — Mrs. J. Kinney, Franklin, Mo.

4. MIXT SAFCE FOR I.A:fIB.

5. Vinegar, one half pint ; sugar, four tablespoonfuls ; chopped mint, six tablespoonfuls. Let it stand two hours, and serve in sauce-boat.- JbTr.s. R. P. Williams, Fay(dte, Mo.

6. TOMATO SAF€E FOR ROAST BEEF.

7. Put a pint of tomatoes, three cloves, three all- spice, pepper and salt, one small onion (sliced,) a sprig of parsley, in a stew pan, "and after cooking twenty minutes strain through a sieve; put in this a scant tablespoon of butter, rolled in flour; cook Ave minutes, and serve. — Mrs. R. P. Williams, Fayette, Mo.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.