The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

browning, in a saucepan; add the flour, rub smooth with wire batter whip, then add liquid, hot, stirring until smooth. The sauce should come to the boiling point only and be removed at once from the fire as otherwise the oil will separate. Adding flour to hot oil cooks it more perfectly than a boiling liquid and obviates the raw flour taste. Directions for flavoring, pp. 24-27. =1 Plain Nut Sauce= 1 tablespn. raw nut butter, 1 pt. water. Mix butter with water, boil ½ hr., add salt with water to make 1½-2 cups; thicken slightly. Serve with nut and legume dishes, over boiled rice and with some vegetables. Steamed nut butter may be used instead of raw. =2 Nut Onion Sauce= Cook sliced onions with plain sauce. =3 Nut and Tomato Sauce= Use ⅓ tomato instead of all water in plain sauce. A little browned flour sometimes. =4 Nut Gravy for Roasts= Cook browned flour, onion, garlic, bayleaf and a very little tomato with plain sauce. A little sage occasionally. =5 Nut and Tomato Bisque Sauce= Thicken nut and tomato bisque, p. 93, slightly. May use steamed or roasted nut butter, nutmese, or the water from boiled peanuts with a little lemon juice, for nut sauces. =6 Simple Brown Sauce= 2 tablespns. oil or melted butter 2 tablespns. flour 1-2 teaspns. browned flour 1 pt. water salt Follow directions for making sauce with roux. =7 Brown Onion Sauce= Simmer without browning sliced or chopped onion in oil, before adding flour to brown sauce. =8 Savory Sauce= Add a delicate flavoring of leaf sage to brown or brown onion sauce. =9 Roast Gravy--par excellence= A little tomato, onion, a trifle of thyme and bay leaf with nut cream in brown sauce. Simmer, strain. =10 Consommé Sauce= Consommé with more browned flour and tomato or onion, thickened. Roux may be used. =11 Celery Consommé Sauce= ½ cup finely-sliced celery 2 tablespns. oil or melted butter 2 tablespns. flour 1 pt. consommé Add celery to hot oil, then flour and hot consommé with more salt if necessary. =★ 12 Everybody’s Favorite= ⅔