Vintage Recipes - Sauces and Gravies

 

 

 

Tomato Sauce

Onion Sauce

Tartar Sauce

Hollandaise Sauce

Honey and Orange Sauce

Peanut Butter-Fruit Sauce

Sour Cream Sauce

 

 

 

 

 

Tomato Sauce

 

2 1/2 cups fresh tomatoes cut in pieces, or 2 cups cooked or canned tomatoes

1/2 teaspoon sugar, if desired

1/4 cup chopped onion

Small piece bay leaf

2 cloves

2 tablespoons melted fat

2 tablespoons flour

Salt and pepper to taste

 

Cook the tomatoes slowly with the sugar, onion, bay leaf, and cloves - 20 minutes for fresh tomatoes, 10 minutes for cooked or canned.  Put through a sieve or food press.

 

Blend fat and flour and stir in the tomato mixture.

 

Cook over low heat, stirring often, until thickened.  Season with salt and pepper.

 

Makes 2 cups.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Onion Sauce

 

1/2 cup chopped or finely sliced onion

1 tablespoon table fat

1 tablespoon flour

1 cup milk

Salt and pepper to taste

 

Cook onion in fat until yellow.  Blend in the flour and stir in the milk slowly.

 

Cook over very low heat, stirring constantly, until thickened.  Season with salt and pepper.  Cook a few minutes longer, stirring occasionally.

 

Makes 1 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Tartar Sauce

 

1/2 cup mayonnaise

1 tablespoon chopped onion

1 tablespoon chopped green pepper

1 tablespoon chopped pickle

1 tablespoon minced parsley

1 teaspoon capers, if desired

1 1/2 teaspoons tarragon vinegar, if desired

 

Combine all ingredients.

 

Serve the sauce with fish.

 

Makes about 3/4 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Hollandaise Sauce

 

1/2 cup table fat

4 eggs yolks, well beaten

1/3 cup boiling water

2 tablespoons lemon juice

1/4 teaspoon salt

Few grains cayenne if desired

 

Melt fat over hot water.  Remove from heat and cool.

 

Blend egg yolks into fat; add boiling water slowly.  Cook over boiling water, stirring constantly until thickened.  Stir in lemon juice and seasonings.  Makes about 3/4 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Honey and Orange Sauce

 

1 cup honey

1/4 cup chopped orange peel

1/2 cup orange juice

Pinch of salt

 

Combine all ingredients.  Let stand over hot, not boiling, water about 30 minutes to blend flavors.

 

Serve on gingerbread, steamed puddings, or ice cream.

 

Makes 1 1/2 cups.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Peanut Butter-Fruit Sauce

 

1/2 cup sugar

1/2 cup dark corn sirup

1/3 cup water

1/2 teaspoon salt

1/4 cup peanut butter

1/4 cup raisins or chopped candied fruit

 

Mix the sugar, corn sirup, water, and salt.  Simmer 10 minutes; cool.

 

Stir this sirup slowly into the peanut butter and raisins or candied fruit.

 

Serve on baked custard, ice cream, or steamed puddings.

 

Makes about 1 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Sour Cream Sauce

 

1/3 cup table fat

1 cup confectioner's sugar

1/4 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 to 1/3 cup sour cream, plain or whipped

 

Cream the fat.  Add the sugar slowly and beat well.

 

Add lemon juice and vanilla.

 

Beat in enough sour cream to make the sauce light and fluffy.

 

Serve on fruit brown betty, hot baked apples or dumplings, steamed or baked puddings.

 

Makes about 1 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955