Page:Meat for Thrifty Meals.djvu/30

Mild Barbecue Sauce

2 pounds soup bones
1 quart cooked tomatoes
1 garlic button, chopped
1 bay leaf
1 teaspoon celery seed
1 teaspoon sugar

3 whole cloves
1 green pepper, chopped
1 large onion, sliced
½ cup vinegar
1 tablespoon grated horseradish
Salt

Crack the soup bones. To the bones add all the ingredients except the vinegar, horseradish, and salt. Cover with water and simmer for about 3 hours. The flavor will be improved if the mixture stands overnight in a cold place. Skim off the fat that rises to the top. Heat the remaining mixture, remove and discard the bones, and strain through a sieve. There should be about 1 quart of liquid and pulp. Add the vinegar, horseradish, and salt to taste. Serve the sauce hot with cooked meat. A few dashes of tabasco sauce or other highly seasoned mixtures give extra "pep" to this barbecue sauce.

Spanish or Creole Sauce

2 tablespoons chopped onion
2 tablespoons fat
1 tablespoon flour
2 cups cooked tomatoes
½ cup chopped celery

1 green pepper, chopped
¼ cup chopped cooked ham or bacon
Chopped parsley
Salt and pepper to taste

Cook the onion in the fat for a few minutes. Sprinkle the flour over the onion and quickly stir in the tomatoes, celery, green pepper, and simmer for about 20 minutes. Add the ham or bacon, parsley, and salt and pepper, and serve at once.

White Sauce

Thin

1 tablespoon fat
1 tablespoon flour

1 cup milk
¼ teaspoon salt

Medium

2 tablespoons fat
2 tablespoons flour

1 cup milk
¼ teaspoon salt

Thick

3 tablespoons fat
3 to 4 tablespoons flour

1 cup milk
¼ teaspoon salt

Blend the melted fat and flour thoroughly, gradually stir in the cold milk while heating slowly. Heat and stir constantly until smooth and thickened. Cook over steam for 10 minutes longer. Add the salt.

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