NUT SAUCE

1 Tb. butter

2 Tb. flour

2 Tb. peanut butter

1/2 tsp. salt

1/8 tsp. pepper

1 c. meat stock

Melt the butter and add the flour and peanut butter. When they are well mixed, allow them to brown
slightly. Add the salt and pepper to this mixture and pour into it the meat stock. Bring to the boiling
point and serve.

HORSERADISH SAUCE

1/2 c. cream

1/4 c. boiled salad dressing

2 Tb. grated horseradish

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. mustard

Whip the cream until stiff; then add the salad dressing, horseradish, salt, paprika, and mustard. When
well blended, the sauce is ready to serve.

EGG SAUCE

2 Tb. butter

2 Tb. flour

3/4 c. milk

/2 tsp. salt

1/8 tsp. pepper

2 Tb. vinegar

1 egg

1 Tb. chopped parsley

Melt the butter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook
until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat
thoroughly and serve.

TOMATO SAUCE

2 c. tomato purée

1 small onion, sliced

1 bay leaf

6 cloves

2 Tb. butter

2 Tb. flour

1 tsp. salt

1/8 tsp. pepper

Strain stewed tomato to make the purée. Put this over the fire in a saucepan with the sliced onion, the
bay leaf, and the cloves. Cook slowly for about 10 minutes. Strain to remove the onion, bay leaf, and
cloves. Melt the butter, add the flour, salt, and pepper, and into this pour the hot tomato. Cook until it
thickens and serve.

MUSHROOM SAUCE

2 Tb. butter

1 slice of carrot

1 slice of onion

Sprig of parsley

1/2 tsp. salt

1/8 tsp. pepper

2 Tb. flour

1 c. meat stock

1/2 c. mushrooms

2 tsp. lemon juice

Put the butter in a frying pan with the carrot, onion, parsley, salt, and pepper, and cook together until
brown. Remove the onion, carrot, and parsley. Stir in the flour, brown it slightly, and then add the meat
stock. Cook together until thickened. Just before removing from the fire, add the mushrooms, chopped
into fine pieces, and the lemon juice. Allow it to heat thoroughly and then serve.