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The New Zealand Railways Magazine, Volume 13, Issue 2 (May 2, 1938.)

Tomato and Cheese Sauce

Tomato and Cheese Sauce.

Cook cup of grated onion in a little water. Blend 2 tablespoons each of butter and flour. Add one cup tomato to the cooked onion, then the butter and flour. Cook together for a few minutes. Season and add a little cream or milk before serving.

Oyster Sauce.

One dozen oysters, 1/2 lb. melted butter, 6 drops lemon juice, 1 tablespoon cream, 1 level dessertspoon flour.

Remove the beards and simmer in half pint of milk for fifteen minutes to extract the flavour. Strain milk and make into melted butter sauce. Add lemon juice and oysters cut in two, and thoroughly heat, but do not boil.

Plain Sauce.

One oz. flour, 1 oz. butter, 1/2 pint milk, salt and pepper to taste.

Melt the butter, stir in flour, remove from stove and add liquid gradually. Cook for 5 minutes, stirring all the time.

Apple Sauce.

Four cooking apples, 2 tablespoons water, 1 tablespoon sugar, 1/2 tablespoon butter.

Peel, core and slice the apples, and place in a saucepan with water and butter. Stew to a pulp, add sugar and serve.

Brown Gravy.

Two ozs. flour, 2 ozs. butter, 1 onion, 1/2 pint stock or water, marmite.

Brown butter in pan, add and cook onion until quite brown, add flour, stirring gently, then stock or vegetable water. Cook well and keep well strained. Season and strain.

Curry Sauce.

One oz. butter, 1 oz. flour, seasoning, 1/2 pint milk or stock, 1 apple, 1 onion, 1 dessertspoon curry powder.

Melt the butter, saute the chopped apple and onion, stir in the flour and curry powder. Add the hot milk or stock, stir and simmer gently for ten minutes. Add seasoning.

Mint Sauce.

Two heaped tablespoons finely chopped mint leaves, 2 tablespoons sugar, 1 large cup vinegar.

Mix the vinegar and sugar. When this is dissolved stir in the mint. This will keep for weeks in a glass jar well corked.

Wholemeal Gravy Sauce.

Half pint strong vegetable stock, 2 tablespoons wholemeal flour, seasoning. Cook five minutes.

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