Egg Sauce

4 tablespoons flour

2 large tablespoons butter

2 hard-boiled eggs Milk

Put butter into pan and melt, add flour and stir well. Pour in milk enough to make the desired consistency, then add eggs which have been pressed through a ricer or cut fine. Season to

Mushroom Sauce

1 tablespoon butter

2 tablespoon flour 1/2 teaspoon Vegex 1/8 teaspoon Kitchen

Bouquet

1 small can mushrooms or 1/2 cup dried mushrooms Water Salt

Stir flour into melted butter, add enough warm water to make right consistency, season with Vegex, Kitchen Bouquet, mushrooms, salt and simmer ten minutes. If canned mushrooms are used add with their water; if dried, soak one hour in warm water, chop and add with their water.

Tomato Sauce

2 tablespoons butter 2 tablespoons flour

1 pint tomatoes Salt

Melt butter, add flour, stir, add strained tomatoes, season to taste, boil five minutes.

White Sauce No. 1

2 cups milk

2 rounded tablespoons flour

Butter size of egg Salt

Melt butter in saucepan, stir in flour until smooth, add enough milk to make the desired consistency. Milk may be hot or cold. Salt to taste. All gravies and sauces are best made in this way.

Tartar Sauce

Chop fine one dozen green olives and two medium sized pickles, mix with this one cupful of mayonnaise.

White Sauce No. 2

4 tablespoons flour 4 tablespoons butter

2 cups milk

1 level teaspoon salt

Melt butter in pan, stir in flour and salt, add gradually the hot, but not scalded, milk and cook five minutes.