Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.
GERMAN SAUCE
- Egg yolks, 12.
- Fruit juice, bright colored, 1 cup.
- Sugar, ½ cup.
- Juice of ½ lemon.
Beat the yolks of the eggs about two minutes; put the sugar into a saucepan with the fruit juice (preferably cherry or strawberry); stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil. Stir in the beaten yolks and add the lemon juice. Whisk the sauce at the side of the fire until well frothed and thickened.
TOMATO SAUCE
- Tomatoes, stewed, 1 quart.
- Butter, 1 tablespoonful.
- Salt.
- Minced onion, 1 tablespoonful.
- Flour, 1 tablespoonful.
Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range and strain through a sieve. In another pan melt the butter, and as it melts sprinkle in the flour; stir till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use.
IDEAL CHILI SAUCE
- Stewed tomatoes, 1 quart.
- Celery salt, 1 teaspoonful.
- Sugar, 1 tablespoonful.
- Sliced onion, large, 1.
- Salt, 1½ teaspoonfuls.
Mix all together and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled protose, or nuttolene.