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

tablespn. butter 1⅓ tablespn. oil ½-1 clove garlic 1-2 teaspns. browned flour 1½-2 tablespns. white flour 1¾ cup boiling water ¾ cup milk salt ½ tablespn. chopped parsley Throw crushed or finely-chopped garlic into oil and proceed as for sauce with roux, adding parsley last, of course. The sauce is nice without the parsley. Raw or steamed nut butter may be used. =13 Almond and Tomato Cream Sauce--starchless= ½ tablespn. almond butter 1 cup strained tomato ½ 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. =★ 14 Old Fashioned Milk Gravy= 1 pt. rich milk (part cream) 2-2½ tablespns. browned flour No. 1 Blend the flour with cold water or milk, stir into boiling milk, boil up and add salt. Or, put 1-1½ tablespn. of oil in a sauce pan; when just hot add the flour, then hot milk, stir until smooth and add salt. =★ 15 Sour Cream Gravy= ½ cup sour cream 1 tablespn. flour ½-1 teaspn. browned 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. =16 Cream or White Sauce= 2 tablespns. oil or melted butter (or 1 tablespn. solid butter) 1½ tablespn. flour 1 pt. milk salt 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. ¼-⅓ cream and ⅔ 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. =★ 17 Tomato Cream Sauce= Especially suitable for mashed peas or sweet potatoes. Add ½ cup rich strained tomato and more salt to each pint of cream sauce. =18 Cream of Tomato Sauce= 1 pt. strained tomato 1 tablespn. flour ¼ cup cream (½ cup