thickened. Season to taste with salt and pepper. If desired, add chopped parsley or green Pepper.
To make tomato gravy for a roast of pot roast, following directions for savory brown gravy, but use part or all tomato juice for the liquid.
The pan drippings and little brown bits remaining in the frying pan used for hamburg sieak, meat patries, or chops are a good start for cream gravy.
For thickened gravy, mix 2 tablespoons flour with 2 tablespoons of the drippings in the frying pan. Add gradually with constant stirring 1 to 1½ cups of cold milk and cook slowly until smooth and thickened. Season to taste with salt and Pepper.
For unthickened gravy, pour almost all the fat out of the frying pan, but leave the brown bits. Add milk, or water and evaporated milk, boil with constant stirring, and season to taste with salt and pepper.
Blend 2 tablespoons of flour with 2 tablespoons of drippings. Add gradually with constant stirring 1½ cups of cool or lukewarm liquid. Cook slowly until smooth and thickened. Add 2 or 3 gingersnaps broken into small pieces, and stir until smooth; strain the gravy, if desired. Or season the gravy with little ginger and sugar instead of the gingersnaps.
3½ to 4 cups cooked tomatoes
3 slices onion
Cook all the ingredients, except the flour and fat, for l0 minutes, Strain through a sieve and stir gradually into the blended flour and fat. Cook the sauce for a few minutes stirring constantly until smooth and thickened. Serve piping hot.
½ cup water
½ teaspoon salt
Mix the water, vinegar, sugar, and salt and bring to the boiling point. Remove from the fire, add the chopped mint leaves, and allow the sauce to stand for 3 or 4 hours before serving.