54. Egg Gravy

1 egg, 1 1/2 cups potato water, 1/2 cup milk or evaporated milk, flour, salt, celery salt. Scramble egg, chop well, add potato water, seasoning and milk. Number of servings, 6.

Calories in Recipe with evaporated milk:

55. Nut Gravy

(Vegetarian Cook Book - E. G. Fulton).

1 pint water, 1 cup strained tomato, 1 dessert spoon peanut butter, flour as necessary. Emulsify nut butter with tomato, add the water and the rest of the tomato. Thicken with flour.

Number of servings, 6.

56. Brown Sauce

4 potatoes or the parings of 6 potatoes, 2 red onions, 1 tomato, 3 tablespoons flour, salt, sage, juice of 1/2 lemon.

Scrub the vegetables thoroughly, do not peel, cut up and cook as for potato soup stock, recipe 24. Strain off 1 pint (or more) of the broth for the brown sauce. (Use the remainder, after straining through a colander, for soup.) Brown the flour in the oven or in a dry pan over the flame. Rub it smooth with water and thicken the vegetable broth. Add the juice of 1/2 lemon, a pinch of sage, salt to taste. Other vegetable broths or simply potato water may be used in the preparation of this gravy. The addition of a little cereal coffee will deepen the brown color. Number of servings, 6.

57. Tomato Sauce

1 pint strained tomatoes, 1 tablespoon minced onion, flour browned as in recipe 56. Cook tomato and onion together 20 minutes, strain, thicken with the browned flour. Season with salt. Number of servings, 6.

58. Olive Sauce

12 ripe olives, 2 cups brown sauce. Chop olives and stew slowly 2 or 3 hours. Add to brown sauce. Number of servings, 6.

59. Vegex Gravy. (See Page 186.)

Add vegex to any gravy in the proportion of 1 teaspoonful of vegex to 1 pint of gravy.