Firm Ripe Tomatoes 2 Pints Scalded Milk 2 tblspn. Butter 1 dessertspoon Brown Sugar 1 dessertspoon Grated Onion 1 tablespoon Cornflour Little Cayenne Pepper Little Cellery Seed or Fresh Herbs Salt Pepper | Scald tomatoes, slip off their skins and chop the pulp. Place 2 - 1/2 cups of the pulp in a pan with grated onion, sugar and celery seed, and cook to a puree over a medium heat. In another pan, melt the butter, blend in the cornflour, add the salt, pepper and cayenne. Stir well and constantly over a medium heat, gradually adding the milk. Bring to the boil and boil for a minute, then add the tomato puree, straining it into the sauce. Granish with finely chopped parsley. |