This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
3 tablespoons (1 1/2 ozs.) butter substitute
4 tablespoons (1 oz.) flour or potato flour
2 cups (1 pt.) milk
2 tablespoons (1 oz.) sugar
1 teaspoon lemon juice
Melt butter substitute in a small saucepan, add flour, and stir with wooden spoon until smooth. Then add milk and stir over fire until sauce thickens and boils eight minutes. Add sugar and lemon juice and strain before using.
2 tablespoons (1 oz.) drippings 4 tablespoons (1 oz.) flour or cornstarch
1 cup (1/2 pt.) water or stock
1 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
Pour away fat from roasting pan, leaving two tablespoons, add flour or cornstarch, and mix it over fire until smooth and brown; next draw pan to side of fire and pour in water or stock, and stir over fire again until boiling. Simmer eight minutes, skim well, and add seasonings. Strain before using. This gravy is generally preferred for roast game, poultry, or rabbit.
For all simple roasts a clear unthickened gravy is the best. Pour away fat from pan and reserve it for future use. Add one half cup water and with an iron spoon rub down any glaze which adheres to side of pan. Boil five minutes, add salt and pepper to taste, and remove any grease from surface with white paper. Strain a little of gravy over joint, and pour remainder into sauce-boat. It is awkward for the carver if the dish is made too full. Serve hot.
Melt four tablespoons butter substitute in a saucepan, add one chopped onion, and fry until brown; then add two tablespoons flour and one tablespoon soy bean flour and fry until nicely browned; add salt and pepper to taste, one cupful boiling water, or stock, or water in which vegetables were boiled, stir and cook five minutes, and it is ready. Strain if desired.
1 can or 4 tomatoes, sliced
2 tablespoons (1 oz.) butter substitute
1 slice onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons flour 1 clove
1 cup (1/2 pt.) water
Fry tomatoes in butter substitute with onion eight minutes, add seasonings, flour, clove, and water, boil fifteen minutes, rub through a sieve and use.
For cooking purposes there is perhaps no vegetable which will lend itself to such a variety of treatment as the tomato.
1 tablespoon (1/2 oz.) butter substitute
1 tablespoon chopped ham or bacon
1/2 small onion, chopped
2 teaspoons chopped parsley
1 bunch herbs
3 large tomatoes or 1/2 can tomatoes
1 tablespoon cornstarch
2 cups (1 pt.) stock or water 1 teaspoon salt
\ teaspoon white pepper
Melt butter substitute, add ham and onion, and fry a few minutes; now add parsley, herbs, tomatoes, cornstarch moistened with water, and seasonings. Simmer fifteen minutes> strain and use. If fresh tomatoes are used, they must be cut in.small pieces.