1/2 teaspn. salt
Rub butter smooth with tomato, heat to boiling, add salt and serve.
Blend the flour with cold water or milk, stir into boiling milk, boil up and add salt. Or, put 1-1 1/2 tablespn. of oil in a sauce pan; when just hot add the flour, then hot milk, stir until smooth and add salt.
1/2 cup sour cream 1/2 - 1 teaspn. browned flour
1 tablespn. flour boiling water salt
Mix cream and flour, pour boiling water over, stirring constantly to make of the desired consistency; boil thoroughly, add salt, serve. The gravy may be flavored.
2 tablespns. oil or melted butter (or 1 tablespn. solid butter) salt
1 1/2 tablespn. flour pt. milk
Follow directions for sauce with roux. Or, heat milk, without oil, in an oiled frying pan, to just boiling; add slowly, stirring, flour blended with water or milk. Boil up well, remove from fire, add salt.
1/4 - 1/3 cream and 2/3 water may be used instead of milk.
For vegetables the sauce should be thinner. A teaspoonful of sugar improves the flavor with carrots and turnips.
1 pt. strained tomato 1/4 cup cream (1/2 cup if thin)
1 tablespn. our 1 teaspn. salt
Thicken boiling tomato, add cream, remove from fire, add salt. Do not add the salt before the cream.
1 -1 1/2 tablespn. butter 1 pt. tomato finely-sliced onion 2-3 tablespns. cream
1-1 1/2 tablespn. flour salt
Simmer onion in butter without browning, add flour, hot tomato, cream and salt.