Ideal Chili Sauce

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

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A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Stewed tomatoes, 1 quart.
Celery salt, 1 teaspoonful.
Sugar, 1 tablespoonful.
Sliced onion, large, 1.
Salt, 1½ teaspoonfuls.
Mix all together and let simmer two or three hours.
Strain through a sieve.
Serve with croquettes, broiled protose, or nuttolene.
Nut butter, 4 tablespoonfuls.
Strained tomatoes, 1 cup.
Hot water, 2 cups.
Thoroughly mix the butter with the water and tomato.
Let it boil, and salt to taste.
If too thin, thicken with a little flour rubbed smooth in a little water.
Water, 1 quart.
Strained tomatoes, 1½ cups.
Salt to taste.
Nut butter, 1 heaped tablespoonful.
Flour.
Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to scorch.
When it boils, thicken with a little flour rubbed smooth in water, using plenty of salt to season, as it brings out the nice flavor of the sauce.