Mint Sauce

Mint, cup. Sugar, 1/3 cup. Lemon juice, cup.

Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot. Serve with protose or meat substitutes.

White Cream Sauce For Vegetables

Butter, 2 rounding tablespoonfuls. Flour, 2 rounding tablespoonfuls. Milk, 2 cups. Salt, teaspoonful.

Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.

Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.

German Sauce

Egg yolks, 12.

Fruit juice, bright colored, I cup.

Sugar, cup.

Juice of lemon.

Beat the yolks of the eggs about two minutes; put the sugar into a saucepan with the fruit juice

(preferably cherry or strawberry); stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil. Stir in the beaten yolks and add the lemon juice. Whisk the sauce at the side of the fire until well frothed and thickened.

Tomato Sauce

Tomatoes, stewed, 1 quart.

Butter, 1 tablespoonful.

Salt.

Minced onion, 1 tablespoonful.

Flour, 1 tablespoonful.

Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range and strain through a sieve. In another pan melt the butter, and as it melts sprinkle in the flour; stir till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use.

Ideal Chili Sauce

Stewed tomatoes, I quart. Celery salt, 1 teaspoonful. Sugar, 1 tablespoonful. Sliced onion, large, 1. Salt, 1 teaspoonfuls.

Mix all together and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled protose, or nuttolene.

Nut butter, 4 tablespoonfuls. Strained tomatoes, 1 cup. Hot water, 2 cups.

Thoroughly mix the butter with the water and tomato. Let it boil, and salt to taste. If too thin, thicken with a little flour rubbed smooth in a little water.

Water, 1 quart.

Strained tomatoes, 1 cups.

Salt to taste.

Nut butter, 1 heaped tablespoonful.

Flour.

Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to scorch. When it boils, thicken with a little flour rubbed smooth in water, using plenty of salt to season, as it brings out the nice flavor of the sauce.

Cream Tomato Sauce

Make a tomato sauce and add one-fourth part rich cream, beating well.

Tomato Cream Sauce

Make a rich cream sauce and add one-fourth part of strained tomatoes, or an equal amount of tomato sauce. Beat up well.

Brown Sauce For Vegetables And Roasts

Water 2 cups.

Minced onion, small, 1.

Browned flour, 2 rounded tablespoonfuls.

Strained tomato enough to mix the flour smooth.

Salt.

Minced protose, cup.

Butter, 1 rounded tablespoonful.

White flour, 1 tablespoonful.

Celery salt.

Put the water, butter, and onion in a saucepan and set on the stove; when it begins to boil, add the protose and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato; the thickening should be thin enough to pour readily. Let cook a few minutes and add salt and celery salt, and serve with vegetables or roasts.