191.—CREOLE SAUCE
| ½ can tomatoes | 1 tablespoon flour |
| 2 tablespoons bacon fat | ¼ teaspoon salt |
| ½ onion | 1 teaspoon Worcestershire sauce |
| 1 green pepper |
Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.
192.—CROQUETTE SAUCE
| 3 tablespoons shortening | ¼ teaspoon salt |
| 1/3 cup bread flour | 1/8 teaspoon pepper |
| 1 cup milk |
Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup.
193.—CUCUMBER SAUCE
Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish.
194.—DRAWN BUTTER
| 2 tablespoons butter | ¼ teaspoon salt |
| 2 tablespoons flour | 1/8 teaspoon pepper |
| 1 cup hot water | 1 teaspoon butter |