Tomato Sauce

2 tablespoons butter 2 tablespoons flour 1 teaspoon salt.

Heat the tomato. Rub the flour and butter together. Pour over this the hot but not boiling tomato, slowly stirring meanwhile. Let come to the boiling point and cook for five minutes directly over the flame. A little onion or celery salt may be added if desired.

Piquant Sauce

4 tablespoons butter.

5 tablespoons browned flour 1 pint protose broth.

3 tablespoons lemon juice.

1 tablespoon sugar.

1 tablespoon onion.

2 tablespoons chopped ripe olives.

Season with thyme and mint.

Prepare the Protose Broth by cooking 1/4 pound of pro-tose in 1 quart of water for one hour or more, allowing it to cook slowly. Then strain.

Rub butter and flour together. Pour over it the hot protose broth, add seasoning, except lemon juice. Boil 4 minutes. Strain and add remaining ingredients.

Creole Sauce

1/4 cup flour.

1 teaspoon salt.

1/4 cup mushrooms.

1/3 cup liquid cereal coffee.

2 tablespoons chopped onions.

1/4 cup condensed tomato or:

3/4 cup strained tomato 8 to 10 ripe olives 1 1/2 cups water 1/4 cup butter 2 teaspoons Savora.

Cook the onion and butter in a double boiler ten to fifteen minutes. Prepare the cereal coffee by cooking two tablespoons of the dry cereal coffee in one cup of boiling water for 20 minutes. Keep covered while cooking. Add the water and strained tomatoes to the cereal coffee. Add the flour to the butter and onion, remove from the heat, then add slowly, stirring meanwhile, the hot liquids. Let boil 5 minutes, then add the seasonings, the mushrooms cut into small pieces, the olives cut from the stones, and cook for two or three minutes.

If the mushrooms are fresh, they should be prepared by washing, removing the stem, scraping and cutting into small pieces. Peel the caps and break in pieces. Cook slowly about 8 minutes in boiling salted water. This water should be used as a part of the liquid called for in the recipe.

Mushrooms have practically no nutritive value but are prized for the flavor which they impart.

Mushroom Sauce

2 tablespoons chopped onion.

1/3 cup strained stewed tomato.

2 tablespoons butter 1/2 cup mushrooms 1 tablespoon Savora 1 teaspoon salt.

1 1/2 cups Brown Sauce.

Cook the onion and butter fifteen to twenty minutes in a double boiler. Add the tomato and the other seasonings. Chop the mushrooms and add, then stir in the Brown Sauce. Reheat. Serve with entrees.

Drawn Butter Sauce

1/3 or 1/2 cup butter.

1 tablespoon lemon juice.

1 pint boiling water 1 tablespoon chopped parsley.

1/2 teaspoon salt.

Prepare as a white sauce. Add hard boiled eggs, chopped or with the whites sliced and the yolks pressed through a sieve.

Brown Cream Gravy

1/8 pound can protose 4 tablespoons butter.

4 tablespoons flour 1 teaspoon salt.

2 cups milk.

Place the protose in a buttered pan. Mince finely and mix with the flour. Brown both together very slightly.

Mix the butter with the flour and pour over this slowly the heated milk, stirring meanwhile. Let come to the boiling point. Cook in a double boiler about twenty minutes. Add salt and serve.

Hollandaise Sauce

1/2 Cup hutter 2 egg yolks.

1 tablespoon lemon juice 1/4 teaspoon salt.

1/3 Cup boiling water.

Place egg yolks in the inner portion of a double boiler. Beat them slightly, add one-third of the butter, set in hot water and stir until the butter is melted, then add another one-third of the butter, beating while so doing. When his is melted add the remaining one-third, then the boiling water, slowly stirring while so doing. Cook one minute, add the salt and serve at once. This sauce may be served with entrees or vegetables.

Savora Cream Sauce

To the White Sauce recipe add 2 teaspoons of Savora and omit half the salt.