Sauces

For Vegetables, Entrees, Puddings, Etc.

Vegetable Soup Stock No. 1

Cooking oil, ½ cup.

Butter, ¼ cup.

Put into a saucepan and add

Carrot, medium, 1.

Turnip, 1.

Celery stalks, with root, 2.

Parsley sprigs, 2 or 3.

Onions, large, 2.

Bay leaves, 2.

All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add

Flour, ½ cup.

Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add

Strained tomato, 1 cup.

Boiling water to required consistency.

Strain through a fine sieve, and the stock is ready for use.