THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

-: MEAT and VEGETABLE SAUCES :-

TOMATO SAUCE
MEXICAN EGGS

4 Cup sliced Onion 1 Tsp. dry Mustard
Y% Cup Fat 1/3 Tsp Salt
3 Tbsp. Flour 2 Tsp. Worcestershire Sauce

2 Cups Tomatoes (canned)

Simmer onions in fat 5 minutes, add flour, blend thoroughly then
stir in remainder of ingredients. Blend together and cook until
thick. Keep in refrigerator in covered dish until needed. When
ready to use, add 6 to !2 eggs slightly beaten and cook in top of
double boiler to consistency of scrambled eggs. Usually allow | egg
per person but more eggs may be added successfully. Serve on
toast points. May be used with spaghetti, etc.

TARTARE SAUCE

Y, Pint Mayonnaise 1 Tbsp. Pickles

1 Tsp. chopped Parsley 1, Tsp. chopped Onions
1 Tsp. chopped Capers

Mix all well together - use with fish.

ITALIAN MEAT SAUCE

1 Med. size Onion Sprig of parsley
14 Lb. fresh Tomatoes 3 Tablespoons Oil (or Lard)
Few mint leaves Salt and pepper to taste

Slice onion and brown in pan with a little oil, add tomatoes and
brown. Add remaining ingredients, and cook for half an hour.
Then strain and serve poured over meat.

The above sauce may be served with any fried meat, particularly
veal, lamb or pork chops, or pork tenderloin, which should be
dipped in beaten egg and rolled in breadcrumbs before frying.

Jean Cooper

EGG SAUCE
2 Tablespoons Shortening 1 Cup Milk
2 Tablespoons Flour 2 Chopped hard cooked Eggs

Blend shortening with flour and stir in milk. Cook slowly until
thick. Stir to keep smooth. Before serving add two chopped
hard cooked eggs and seasoning to taste. For shrimp sauce add
a half to a whole cup of cleaned, cooked shrimp.

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