Almond and Tomato Cream Sauce-starchless

1/2 tablespn. almond butter 1 cup strained tomato

1/2 teaspn. salt

Rub butter smooth with tomato, heat to boiling, add salt and serve.

This sauce heated with stewed okra makes a delightful omelet sauce, or side dish, or dressing for trumese, toast or rice.

Old Fashioned Milk Gravy

1 pt. rich milk (part cream) 2-2 1/2 tablespns. browned flour No. 1

Blend the flour with cold water or milk, stir into boiling milk, boil up and add salt. Or, put 1-1 1/2 tablespn. of oil in a sauce pan; when just hot add the flour, then hot milk, stir until smooth and add salt.

Sour Cream Gravy

1/2 cup sour cream 1/2 - 1 teaspn. browned flour

1 tablespn. flour boiling water salt

Mix cream and flour, pour boiling water over, stirring constantly to make of the desired consistency; boil thoroughly, add salt, serve. The gravy may be flavored.

Cream or White Sauce

2 tablespns. oil or melted butter (or 1 tablespn. solid butter) salt

1 1/2 tablespn. flour pt. milk

Follow directions for sauce with roux. Or, heat milk, without oil, in an oiled frying pan, to just boiling; add slowly, stirring, flour blended with water or milk. Boil up well, remove from fire, add salt.

1/4 - 1/3 cream and 2/3 water may be used instead of milk.

For vegetables the sauce should be thinner. A teaspoonful of sugar improves the flavor with carrots and turnips.

Tomato Cream Sauce

Especially suitable for mashed peas or sweet potatoes. Add 1/2 cup rich strained tomato and more salt to each pint of cream sauce.

Cream of Tomato Sauce

1 pt. strained tomato 1/4 cup cream (1/2 cup if thin)

1 tablespn. our 1 teaspn. salt

Thicken boiling tomato, add cream, remove from fire, add salt. Do not add the salt before the cream.

Cream of Tomato Sauce-Sister Howard's

1 -1 1/2 tablespn. butter 1 pt. tomato finely-sliced onion 2-3 tablespns. cream

1-1 1/2 tablespn. flour salt

Simmer onion in butter without browning, add flour, hot tomato, cream and salt.