Rich sauces and highly-seasoned dishes provoke thirst.—Selected.
Rich sauces are even worse than heaping several meats upon each other.—Pliny.
A wrong course of eating or drinking destroys health, and with it the sweetness of life.—“Christian Temperance.”
SAUCES FOR VEGETABLES
TOMATO SAUCE
Cook one pint of fresh or canned tomatoes with a little onion, salt, and herb-flavor for fifteen minutes, then strain through a colander, and add two tablespoonfuls of flour browned with a tablespoonful of butter.
CREAM SAUCE
Melt two tablespoonfuls of butter in a saucepan over the fire, stir in two tablespoonfuls of flour, and cook about one minute, but do not let it brown. Add one cup of milk gradually, stirring constantly to keep smooth until thickened; cook very slowly, or steam over hot water, for ten minutes; add one-half teaspoonful of salt, and serve.