Brown Sauce

(Without meat)

Commonly called Gravy

2 cups White Sauce No.

Two 1/2 teaspoon Kitchen

Bouquet

1/2 teaspoon salt 2 bouillon cubes

Add all ingredients to the hot white sauce, taking care that cubes are thoroughly dissolved. Do not boil after adding cubes. When there is not one thing in the house for supper, serve this brown sauce on hot biscuit or toast.

Ham Sauce

2 cups White Sauce No. Two

1/2 cup ground. cooked ham.

Usually no salt is needed with the ham. Good for omelets or toast.

Cheese Sauce

2 cups White Sauce No. Two

1/2 cup cheese, cut fine or ground 3/4 teaspoon salt

Do not allow sauce to boil after cheese is added or it will become stringy. To be used on omelets, on creamed vegetables such as potatoes, rice and cabbage, or served on soda crackers.

Tomato Sauce

2 tablespoons butter substitute 2 tablespoons flour 1 CUP tomato pulp

1 bouillon cube 1/3 teaspoon salt 1 teaspoon onion 1 teaspoon celery

Simmer the onion and celery with the tomato before straining. Make according to directions for White Sauce. Add bouillon cube just before serving. Can be made without cube.

Peanut Sauce

2 cups White Sauce No.

Two 1/2 teaspoon salt

2 tablespoons peanut butter

1/2 cup ground peanuts

Heat all together. If salted peanuts are used, other salt may not be needed.

Mint Sauce

1/3 cup mint leaves, finely chopped

1/2 cup very weak vinegar 1 teaspoon sugar

Heat sugar and vinegar, pour over leaves and let stand twenty-five minutes. Strain and serve.