SAVORY SAUCES AND GRAVIES.
Nut butter is an excellent substitute for meat essence in gravies, stocks, and sauces. It should be used in the proportion of one tablespoonful to one quart of water.
BROWN SAUCE.
Heat a pint of thin cream; when boiling add a tablespoonful of flour, browned in the oven and rubbed to a smooth paste with a little cold milk; salt to taste; cook thoroughly for ten minutes; then add one cupful of hot, stewed, strained tomato. Beat thoroughly.
TOMATO SAUCE, NO. 1.
Melt one tablespoonful butter, add one tablespoonful of chopped onion, fry until delicate brown; then add one tablespoonful of flour; gradually pour in one cupful of clear soup stock and one half cupful of strained juice of tomato. Season to taste, and cook until it thickens. Nut or dairy butter may be used.
TOMATO SAUCE, NO. 2.
Put one half can of tomatoes, one cupful of water, two cloves, two allspice berries, two pepper corns, two sprigs of parsley, one teaspoonful of mixed herbs, over to boil in granite saucepan; fry one tablespoonful of chopped onion in one tablespoonful of butter till a delicate brown; then add tomato mixture and one heaping tablespoonful of corn starch that has been dissolved in cold water. Simmer ten minutes, add one half teaspoonful of salt, and one half saltspoonful of pepper, add a dash of cayenne, if liked. Strain.
WHITE SAUCE.
To one pint of milk add one heaping tablespoonful of flour blended with one tablespoonful of melted butter; boil until it thickens, salt to taste, add one half cupful of cream. If too thick, thin with hot milk.