Part 20 (1/2)

Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.

BROWN SAUCE WITH OLIVES

1 cup brown sauce 3 tablespoons chopped olives

Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.

BROWN SAUCE WITH PEANUTS

1 cup brown sauce 1/4 cup chopped peanuts 1/8 teaspoon salt

A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods.

MUSHROOM SAUCE

1 cup brown sauce 1/2 cup chopped mushrooms

Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.

VEGETABLE SAUCES

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk.

Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.

DRAWN b.u.t.tER SAUCE

1/3 cup b.u.t.ter subst.i.tute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley

Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.

TOMATO SAUCE

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcesters.h.i.+re 1 teaspoon onion juice 1-1/2 cups tomato

Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid.

FRUIT SAUCE FOR PUDDING

1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit

Mix thoroughly. Let chill and serve with steamed or baked pudding.