Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

1 pt. tomatoes

1 cup cheese

For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish.

CHEESE SAUCE ON TOAST

¼ cup fat

½ teaspoon salt

1 pint milk

¼ cup flour

¼ teaspoon cayenne