1915 Barley Sausage and Tomato Sauce with Raisins

The Nature Cure Cook Book (1915)
ABC of Natural Dietetics
by Mrs. Anna Lindlahr and Henry Lindlahr, M. D.

Barley Sausage
1 quart cooked barley
2 eggs
4 tbs melted butter
1 Spanish onion, grated
A little sage or savory
Seasoning to taste
Tomato sauce
To 1 quart of cooked barley add 2 well-beaten eggs, 4 tbs melted butter, 1 grated Spanish onion, a little sage or savory and seasoning to taste. Shape into small sausages and brown. Serve with tomato or brown sauce.

Tomato Sauce with Raisins
5 or 6 tomatoes
1 cup vegetable stock
1 bay leaf
A little salt
1 tsp flour
1 tbs butter
¼ cup seedless raisins
Cook 5 or 6 tomatoes in a small quantity of water about 10 minutes. Add 1 cup vegetable stock, 1 bay leaf, a little salt and 1 tsp flour blended with 1 tbs of butter. Cook all together until it begins to thicken, strain through a sieve and add ¼ cup seedless raisins. Reheat and serve.

Did we eat it? Yes
Would I make it again? Yes
Note: I had to add a little almond flour to the barley sausage otherwise it fell apart to easily.

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