Especial attention must be given to seasoning of dishes which have as their foundation beans, rice, or other foods having little flavor of their own.
Use peppers, onions, garlic, leek, celery, catsup, Worcestershire sauce, etc., for increasing flavor. Bean and nut loaves should be served with highly seasoned sauces.
Brown Nut Sauce
2 tablespoons drippings or vegetable oil 2 tablespoons peanut butter 3½ tablespoons flour
1½ cups meat or vegetable stock or milk ½ teaspoon salt Few grains pepper
Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the stock gradually, stirring constantly. Bring to the boiling point and add salt and pepper.
Italian Tomato Sauce
2 cups cooked tomatoes ½ cup finely cut onion ½ cup grated or cut turnip ½ cup grated or cut carrot 2 teaspoons salt
½ cup cut green peppers
4 tablespoons butter substitute or vegetable drippings 2 tablespoons flour
Cook vegetables (except tomato) in the fat until tender. Add tomato and salt, cook 5 minutes. Put through strainer, return to fire, add flour mixed with 2 tablespoons cold water, boil 5 minutes.
Force canned pimento through a strainer. Add ½, cup of this puree to 1 cup of white sauce.