1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk. Vegetable stock is the water in which any vegetable is cooked. Make as white sauce. DRAWN BUTTER SAUCE 1/3 cup butter substitute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley Make as white sauce, reserving 2 tablespoons of the fat to add just before serving. TOMATO SAUCE 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcestershire 1 teaspoon onion juice 1-1/2 cups tomato Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid. FRUIT SAUCE FOR PUDDING 1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit Mix thoroughly. Let chill and serve with steamed or baked pudding. COCOANUT SAUCE 1/2 cup milk 1/2 cup cocoanut and milk 2 tablespoons corn syrup 2 tablespoons cornstarch 1 teaspoon vanilla Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted. MOLASSES SAUCE 1 cup molasses 2 tablespoons fat 1 tablespoon flour, plus 1 tablespoon cold water 1-1/2 tablespoons vinegar Mix together. Bring to boiling point and serve with any pudding. FRENCH SAUCE 1 cup (crystal) corn syrup 1/8 teaspoon salt 1 egg 1/2 cup water 1 tablespoon cream 1 teaspoon vanilla Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once. SPICE SAUCE 1/2 cup corn syrup 1 egg 1/3 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold. MAPLE SPICE SAUCE 3 tablespoons fat 1/3 cup maple sugar 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon vanilla 1/3 cup milk Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold. TOMATO SAUCE WITH CHEESE 1 cup tomato sauce 1/2 cup grated cheese Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese. MEXICAN SAUCE To one cup tomato sauce, add 2 tablespoons chopped green pepper 3 tablespoons chopped celery 3 tablespoons chopped carrot HARD SAUCE 1/3 cup butter substitute or hydrogenated oil 1/3 cup corn syrup 1/3 cup sugar 1 teaspoon flavoring Cream all together. This method reduces the necessary sugar two-thirds. LEMON OR ORANGE SAUCE