Tomato Sauce With Nuts
Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1 tablespoon of melted butter, and add these to strained tomato sauce.
Tomato Sauce With Egg
To each cup of strained tomato sauce add 2 hard-boiled eggs chopped fine.
Sauce Vinaigrette
To each cup of French dressing add 1 tablespoon of minced onion and 1 tablespoon of macerated parsley.
White Sauce
Put 2 tablespoons of butter in a saucepan, and as soon as it is melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon at a time, then add slowly 2 cups of warm vegetable stock or milk, stirring all the while; then add ⅔ of a teaspoon of salt, 1 saltspoon of pepper, and cook slowly for five minutes, stirring constantly; add 1 tablespoon of butter, and stir for another minute. Some flour thickens more than others, and if the sauce seems too thick, thin with a little cream or milk.
White sauce may be varied in many ways by using onion juice, mushroom catsup, chopped chives, etc.
The white sauce may be made in a double boiler. Put the milk in the top receptacle, and when boiling add the flour dissolved in a little cold milk, then the butter, etc., and let cook ten minutes or until thickened.
Some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.—In this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves.
From the Essays of Douglas Jerrold.