dding 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 BUTTER SAUCE

1/3 cup butter substitute
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 Worcestershire
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.

COCOANUT SAUCE

1/2 cup milk
1/2 cup cocoanut and milk
2 tablespoons corn syrup
2 tablespoons cornstarch
1 teaspoon vanilla

Mix ingredients. Bring to boiling point over direct fire. Cook over
hot water 20 minutes. Use with leftover stale cake, baked or steamed
puddings. If canned cocoanut containing milk is used, plain milk may
be omitted.

MOLASSES SAUCE

1 cup molasses
2 tablespoons fat
1 tablespoon flour, plus
1 tablespoon cold water
1-1/2 tablespoons vinegar

Mix together. Bring to boiling point and serve with any pudding.

FRENCH SAUCE

1 cup (crystal) corn syrup
1/8 teaspoon salt
1 egg
1/2 cup wat