Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Tomato Sauce

• 4 tablespoons butter
  2 tablespoons onion
  2 tablespoons carrot
  4 tablespoons flour
  1 tablespoon parsley
  ½ teaspoon salt
  1 cup stock
  1 cup tomato

Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour; when well blended add stock and tomato. Simmer one half hour. Serve.

Tomato Cream Sauce

• 1 cup [White Sauce]
  1 tablespoon butter
  1 tablespoon chopped celery
  1 tablespoon chopped onion
  1 tablespoon Kitchen Bouquet
  1 teaspoon Worcestershire Sauce
  ½ teaspoon lemon juice
  1 cup tomatoes
  ¼ teaspoon soda

Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To [White Sauce] add Kitchen Bouquet and Worcestershire Sauce; cook five minutes.

Combine [Tomato Sauce] and [White Sauce]; add lemon juice and serve.

Trianon Sauce

To [Hollandaise Sauce] add one half cup sautéd mushrooms and two tablespoons wine.