170. Coconut Sauce.
Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then add ½-pt. of cold water and ½-pt. of milk, half at a time; stir in ½-oz. of desiccated coconut and ½-oz. of sugar, and bring to the boil. Mapleton's Coconut Cream is superior to butter.
171. Marmite Savoury Gravy.
Chop an onion, and put it into 1-pt. of boiling water with a teaspoon of butter and a dessertspoon of dried sage; boil until the onion is soft; add two teaspoons of Marmite, season with pepper and salt, and thicken with a small teacupful of arrowroot or cornflour. Strain and serve.
172. Marmite Glaze.
Dissolve two teaspoons of Marmite in ½-pt. of boiling water, strain through a fine hair sieve or a piece of muslin into an enamel saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve.
173. Quick Lunch Gravy.
Put a teaspoon of Marmite into a pint of boiling water, season with pepper and salt, thicken with a little browned flour.
[174]. Thick Brown Sauce.