Vegetables
Mushroom Sauce Melt 2 tablespoons butter and add 2 tablespoons of flour. When bubbling, add slowly 1/4 cup of mushroom liquor and 3/4 cup of milk. Season to taste and add 1/4 cup of chopped mushrooms. Heat and serve with steak.
Mint Sauce 1/4 cup finely chopped mint leaves 1½ cup vinegar 1 tablespoon sugar Add sugar to vinegar. When dissolved pour over mint and cook on stove 30 minutes. If vinegar is very strong, dilute with water.
Tart Sauce Make same as white sauce, but add enough lemon juice or cider vinegar to make sufficiently tart. This is excellent for fish or vegetables.
Tomato Sauce for Meat Mix 1/2 pint of stewed and strained tomatoes, 1 bay leaf, a little parsley and 1 onion and cook 15 minutes.
Melt 2 tablespoons butter, add 2 tablespoons of flour and when bubbling add the tomato slowly. Season with 1/2 teaspoon salt, sprinkle of pepper, a little paprika and 1 teaspoon of sugar.
Cook until smooth.
White Sauce One-fourth cupful of butter and 1 heaping tablespoon of flour and stir until well blended. Pour on gradually 1 cupful of milk and stir constantly. After it thickens, beat until it becomes smooth and glossy. This is a palatable sauce for fish, creamed onions, creamed veal, creamed potatoes, etc.
Drawn Butter Sauce Melt 3 tablespoons butter and add 3 tablespoons flour. Add slowly 17/2 cups of hot water until it boils and season with salt to taste. Serve with fish or lobster.
Egg Sauce for Fish Melt 1 heaping tablespoon butter in a saucepan and blend with this 1 tablespoon of flour. Then add gradually 1 cup of boiling water. Cook, stirring briskly until sufficiently thick.
Add salt, pepper and paprika to taste.
When ready to serve, cut into the sauce 1 hard-boiled egg:
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