This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 tablespoon flour
2 tablespoons molasses
1/2 cup (1 gill) milk 1/2 cup (1 gill) water
Mix flour with molasses in small saucepan, add milk and water, stir until sauce boils, and cook two minutes. This sauce goes well with a boiled pudding in which there is not much sugar.
Another Method. Pour one cup water into a saucepan, add one tablespoon lemon juice and three tablespoons molasses or sirup. Bring to boiling point, boil five minutes, and strain. A little ginger or other spice may be added if liked.
1 tablespoon flour or cornstarch 1/2 cup (1 gill) water
1/2 cup (1 gill) milk
2 teaspoons thick-made mustard
1/2 teaspoon vinegar
Put flour into small saucepan, add gradually milk and water, and stir until boiling. Add mustard and vinegar, stir carefully, and beware of curdling.
Another Method. Melt two tablespoons butter substitute in small saucepan, add one teaspoon each flour and dry mustard, and mix smooth. Pour in three fourths cup stock or water, stir until boiling, and cook three minutes. Add pinch of salt, two teaspoons vinegar, and one tablespoon cream. Serve hot with grilled fish.
4 tablespoons vinegar 1 teaspoon chopped onion 1 tablespoon chopped capers
1 tablespoon chopped gherkin
1 cup (1/2 pt.) brown sauce
2 teaspoons chopped parsley
Into small saucepan put vinegar, onion, capers, and gherkin and simmer until vinegar is reduced to half the quantity. Pour in brown sauce, bring to the boil, add more seasoning if necessary and parsley. Serve with boiled mutton, veal, calf's head, or any meat that is lacking in taste.
1 large red beet
2 cups (1 pt.) water
2 cups (1 lb.) sugar or honey
1 teaspoon rose extract
Peel beet and cut into thin slices; put it into saucepan with water and thinly pared rind of lemon. Simmer thirty minutes; strain, return liquid to pan, add sugar and strained juice of half lemon. Cook five minutes and add rose extract. When cold, put it into small bottles and seal. This sauce keeps well and may be used with all kinds of sweet puddings and ice creams.
1 tumbler red currant jelly
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon mushroom or tomato catchup 1/4 teaspoon pepper
Melt jelly in small saucepan, add sauce, catchup, and seasonings, and mix thoroughly. Serve hot with chops or other meats.
Another Method. Melt one half tumbler wild grape jelly, add one half cup brown gravy or sauce, and season with catchup, salt, pepper, and red pepper.
2 tablespoons (1 oz.) butter substitute
4 tablespoons (1 oz.) flour or potato flour
1 cup (1/2 pt.) sour cream 1/2 teaspoon salt 1/4 teaspoon pepper
Melt butter substitute in small saucepan, smoothly stir in flour, pour in cream, stir until boiling, and cook three minutes; add seasonings, and, if liked, a dash of vinegar, a suitable addition of lemon juice, chopped gherkins or capers, grated cheese or anything else preferred.
This sauce is suitable for serving with fish or vegetables.
Another Method. Bring one cup sour cream almost to boiling point, then add four tablespoons flour moistened with one half cup cold water, and stir until mixture cooks five minutes; season to taste with salt, pepper, and grated nutmeg, take from fire, and stir in beaten yolk of one egg. This latter may be omitted if liked, while the nutmeg may always be replaced by vinegar, lemon juice, or whatever else may be deemed advisable.