Sauces and Gravies

GRAVIES

Seasoning for Meatless Dishes

1/3 cup soy sauce,    1 heaping teaspoon browned whole-wheat flour,
1/3 cup hot water, 1 heaping teaspoon Instant Postum
4 yeast cakes

Dissolve yeast and flour in soy sauce. Dissolve Instant Posturn in water and add together. Cook in double boiler until thick, stirring constantly. Put in covered jar and keep in a cool place.

Gluten Gravy

2 onions,    Olive oil
2 tablespoons whole-wheat flour, Liquid drained from gluten steaks.

Saute onions in oil, add whole wheat flour, and brown, Gradually add liquid until of right consistency.

“Health-Brown” Gravy

1 tablespoon Savita or Vegex, 3 tablespoons whole wheat pastry flour,
2 tablespoons olive oil,  Water
Salt to taste

Place oil in saucepan. Add flour and Vegex or Savita. Stir in water slowly so as not to lump. Boil until thick, stirring constantly. Mushrooms added to the above makes a delicious gravy.

Vegex Gravy

1/2 teaspoon Vegex,  2 tablespoons whole-wheat flour,
2 tablespoons olive oil
Salt to taste,  3 Cups vegetable broth

Place Vegex and oil in a frying pan and let simmer for a moment. then add flour. and stir thoroughly. Add vegetable broth slowly and seasoning. Cook until of proper consistency.

Soy Gravy

2 tablespoons olive oil, 2 tablespoons soy sauce,
2 tablespoons whole-wheat flour,  2 cups soy milk or boiling water,

Heat oil in saucepan, add flour and stir until brown. Add soy milk or water and let boil 3 minutes. Season with soy sauce and celery salt, if desired.

Swiss Lentil Gravy

1 cup mashed lentils,  1 teaspoon whole wheat flour,
1/2 teaspoon browned whole wheat flour,
Celery salt,
Slices of onion

Heat lentils, browned flour, and onion together for 10 minutes. Thicken with the other flour that has been rubbed smooth with water. Add salt, strain, and reheat.

Nut Gravy

1 tablespoon raw nut butter.   2 cups water.

Blend water and butter and cook about 30 minutes.
If necessary thicken a little.  Then add:

Browned flour,  Bay leaf,
Onion,  A little tomato,
Garlic, A touch of sage, if desired.

Cook with first mixture and serve, or use for nut loaf.

SAUCES FOR ENTREES

Tomato Sauce

3 medium-sized tomatoes–cut up fine, 1 tablespoon olive oil
1/2 onion–chopped fine,
1/2 green pepper–chopped fine,
Salt to taste

Saute onions and pepper in oil. Mash tomatoes through a sieve. Mix together and simmer until tomatoes are cooked down to desired thickness. Add seasoning.

Cream Sauce

Whole wheat flour,  Water
Vegetable or olive oil,  Soy sauce (optional)

Heat oil and flour, and blend. Add cold water gradually until of desired consistency. May be seasoned with soy sauce.

Plain Nut Sauce

1 tablespoon raw nut butter. 2 cups water.

Blend water and nut butter. Thicken if necessary.


Cucumber Sauce

1/2 cup nut cream, 1/4 teaspoon onion juice,
1/8 teaspoon salt, 2 tablespoons lemon juice,
1/8 teaspoon cayenne, 1 cucumber, chopped fine

Mix ingredients in order given and set on ice until ready to serve.

Cranberry Sauce

1 quart cranberries, Raw sugar to taste,
2 cups water

Wash and pick berries. Place in saucepan, pouring water over them, and cook for 20 minutes. Strain through coarse strainer. Add sugar and cook 5 minutes longer.

RELISHES

Chili Sauce –  I

12 ripe, peeled tomatoes,  2 tablespoons raw sugar
2 large, chopped onions, 1 teaspoon mustard (dry)
4 large, chopped green peppers, 1 teaspoon cinnamon
1/2 cup lemon juice, 2 tablespoons salt

Mix ingredients together, and cook slowly until reduced to onehalf or about 3 hours. Pour into sterilized jars and and seal.

Chili Sauce –  II

1 pint thick tomato pulp, 1 teaspoon cinnamon
4 tablespoons grated onion, 1/4/ teaspoon cloves
4 tablespoons raw sugar, 1/2 cup lemon juice

Cook tomato pulp, slowly, 1/2 hour. Add onion, sugar, cinnamon, and cloves. Cook 1/2hour longer. Add lemon juice. (Use 3 pints of canned or fresh tomatoes to give a pint of sufficiently thick tomato pulp. Stew until reduced.)

Piccalilli

1 quart green tomatoes    2 large, Spanish onions
I bunch celery    1 small head cabbage
2 sweet, red peppers    1 tablespoon salt
2 sweet, green peppers    I cup lemon juice
I teaspoon mustard seed    I pound raw sugar
1 teaspoon turmeric
Chop tomatoes, celery, peppers, onions, and cabbage; add salt,  lemon juice, sugar, mustard seed, and turmeric. Bring to a boil, then simmer to desired thickness. Pack into hot sterilized jars, and seal at once.

Beet Relish

1 cup pickled beets,  2 tablespoons French dressing,
2 tablespoons grated horseradish, 2 tablespoons chopped green pepper,
2 tablespoons chopped celery, 48 teaspoon salt

Mix vegetables together. Add seasoning and dressing; mix well. Keep in covered jar in refrigerator.

Tart Beet Relish

2 cups chopped, cooked beets, 1/4 cup raw sugar
1 teaspoon salt, 2/3 cup grated horseradish, Lemon juice to cover

Mix together, and let stand.

Watermelon Pickles

2 tablespoons salt to each quart of water for brine,
Watermelon rind cut into small uniform pieces,
2 whole sticks cinnamon, 1 cup lemon juice,
1 tablespoon whole cloves, 1 cup water,  2 or 3 pieces ginger root,
3 pounds raw sugar

Remove all of the green and red from the white part.
Place the rind in the preserving kettle, cover with cold water and boil until tender, Use same water the rind was cooked in to make a syrup of lemon juice. sugar. cinnamon, cloves, and ginger root Add to rind mixture. Pack into hot sterilized jars and seal at once.

Cantaloupe rind can be prepared in the same manner.

Icicle Pickles

Cucumbers,  Celery, Onions, Ground mustard
Green pepper,    Lemon juice to taste,1 tablespoon salt,    1 cup raw sugar

Wash cucumbers and cut in quarters lengthwise. Pack in 2 sterilized jars with 3 slices of onion, a slice of green pepper., 1 stalk celery, and 1 tablespoon mustard in each jar.  Bring lemon juice. sugar, and salt to boiling point, and pour over cucumbers. Seal while hot.