Recipe: Creole Sauce

  • One cup of stewed tomatoes,
  • Three onions,
  • One green pepper, chopped fine.

Place in a Saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add

  • Two tablespoons of cornstarch dissolved in
  • One-half cup of water,
  • One teaspoon of salt,
  • One teaspoon of paprika,
  • One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss