Vegetarian supplement to Scientific feeding

by Dora C. C. L. Roper

BUTTER SAUCE. No. 1.

Melt three tablespoonfuls of butter, or half butter and half oil, mix with two tablespoonfuls of flour over the fire, and boil for a few seconds. Then add gradually a pint of boiling water or hot whey, while stirring it. Boil a few minutes. Flavor with salt, onion, chopped parsley, celery, nutmeg, bay leaves, lemon, or whatever flavor is desired.

BUTTER SAUCE. No. 2.

Prepare like the foregoing. Use milk in place of water.

TOMATO SAUCE.

Prepare as number one, using strained tomato juice instead of water.

DRIED CURRANT SAUCE.

Soak the currants in boiling water, and let stand thirty minutes. Prepare a plain butter sauce from butter, flour, and hot water, and when done mix the currants with it.

MINT SAUCE.

Wash half a handful of young fresh mint, pick the leaves from the stalks, and chop them very fine. Make a plain butter sauce, add vinegar and sugar to suit the taste. Then remove from the fire, mix with the chopped mint.