=Army sauce.=
Take 2 quarts beef stock, thicken with ¼ pound mixt flour, salt and
pepper to taste. Add 2 tablespoonfuls burnt sugar. Sugar should first
be dissolved in water, as it is better. This is used over fish, steaks,
and chops.
=Army chocolate sauce.=
Take ½ dish pan water, 2 pounds sugar, 3 ounces chocolate, and ½ pound
cornstarch.
=Cream sauce.=
Made the same as apple-fritter sauce.
=Egg sauce.=
Put on to boil 2 quarts water, ½ can cream, 2 ounces lard, salt and
pepper. Thicken with ¼ pound flour. When done chop 4 hard-boiled eggs
fine. Then serve.
=Spanish sauce (for 20 men).=
Take saucepan and put in 1 pint beef stock, 2 cans tomatoes, 4 chili
peppers chopped fine, 2 ounces onions chopped fine, 1 tablespoonful
salt, ¼ ounce black pepper, 2 or 3 dashes red pepper, 2 tablespoonfuls
browned sugar, 1 ounce lard or butter. Set on stove and let simmer
about 2 hours or till done.
=Tomato sauce for baked beans.=
Take 5 cans tomatoes, mash up with hands, add 2 pounds onions, chopped,
½ gallon vinegar, 1 pound sugar (dissolved in vinegar), salt and pepper
to taste, 1 teaspoonful each Cayenne pepper, cinnamon, and cloves.
=Tomato cream sauce.=
Made exactly like Spanish sauce with 1 can cream added.
=White sauce (for 20 men).=
Take 2 quarts beef stock, 2 ounces butter, ½ can cream, ¼ pound flour
with cold water to thicken. Set all on stove until boils, then add the
flour till thickened. Salt and pepper to taste.