Cook the cream and onion in a sauce pan until the oil nearly separates from the cream, then add the browned flour, stir a few minutes, and add half of the liquid and beat smooth, add the remaining liquid and let it cook ten minutes, salt to taste, strain and serve.
1 tablespoon vegetable oil, 2 1/2 tablespoons flour, 2 tablespoons tomato, 1 round tablespoon onion chopped fine, 1 cup bean broth, 1/3 cup hot water.
Put the oil into a pan on the stove, when hot add the flour and keep stirring until quite brown. Then add the onion and stir over the fire about five minutes, then add the hot water and stir smooth, add the bean broth and tomato, let it cook ten minutes, strain and serve.
Add eight chopped ripe olives to the onion and make the same as brown sauce No. 2.
5 brazil nuts ground fine, 4 tablespoons flour, 1 1/2 cups potato water.
Brown the flour in a pan on top of the stove, when it is of a light golden color add the nuts and stir through the flour for five minutes, add half of the liquid and stir smooth, add the balance of the water and let it cook fifteen minutes. Salt to taste, strain and serve.
1 cup milk, 1/4 cup cream, 3 tablespoons flour.
Heat the milk and cream in double boiler to boiling point, braid the flour smooth in cold milk and stir into the hot milk. Let cook twenty minutes. Salt to taste.
3/4 cup celery, 1/4 cup rich cream, 3/4 cup hot water, 2 tablespoons light browned flour, salt to taste.
Wash crisp white celery with a brush to remove grits. Split once or twice lengthwise, then shred very fine, add the cream and let it cook down slowly until the oil nearly separates from the cream, then add the boiling water and salt and let cook ten minutes. Braid the light brown flour smooth in cold water or milk, stir it into the celery and let simmer until quite thick.
Dissolve one heaping tablespoon nut butter in a little hot water or milk, and add to the cream sauce.
1 cup tomato pulp, 2 teaspoons vegetable oil, one round teaspoon chopped onion, 1 1/2 tablespoons browned flour, salt and celery salt to taste.
Put the oil in a small stewpan on the fire, when hot add the onion and stir a few minutes but do not brown, add the browned flour, stir smooth, then add the tomato, stir smooth and let boil up well, season with salt and celery salt, and strain through a fine strainer.