SAUCE IMPERIAL
- Stewed tomatoes, 1 quart.
- Bay leaves, 2.
- Onion, medium, 1.
- Lemon, ¼.
- Chopped parsley, 1 tablespoonful.
- Thyme, 1 teaspoonful.
- Cooking oil, 2 tablespoonfuls.
- Flour, 2 tablespoonfuls.
Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired.
MINT SAUCE
- Mint, ¼ cup.
- Sugar, 1⁄3 cup.
- Lemon juice, ½ cup.
Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot. Serve with protose or meat substitutes.
WHITE CREAM SAUCE FOR VEGETABLES
- Butter, 2 rounding tablespoonfuls.
- Flour, 2 rounding tablespoonfuls.
- Milk, 2 cups.
- Salt, ½ teaspoonful.
Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.