A Nut Sauce for Pasta

From 1922:

One can tomato soup.
Three tablespoonfuls butter or fat.
Three tablespoonfuls flour.
Three tablespoonfuls chili sauce.
Five tablespoonfuls peanut butter.
Salt, paprika and worcestershire sauce.

Dilute the tomato soup with water to make two cupfuls and heat. Rub together the butter and flour and add to the hot soup, stirring constantly until thick and creamy. Thin the peanut butter with some of the hot sauce and return to the pan with all the seasonings. Serve with spaghetti, macaroni or vermicelli. The peanut butter supplies fat and protein and a very good flavor, making a nearly balanced dish. With whole wheat pasta nothing is lacking.