26.  TURNIP.

Steam and serve plain, or mash with butter.

27.  VEGETABLE MARROW.

Steam without peeling if they are very young.  Otherwise, peel.

VII.—­GRAVIES AND SAUCES.

1.  BROWN GRAVY.

Fry a chopped onion in a very little nutter until a dark brown. (Do not burn, or the flavour of the gravy will be spoilt.) Drain off the fat and add 1/2 pint water.  Boil until the water is brown.  Strain.  Return to saucepan and add flavouring to taste.  A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions.  Or any vegetable stock may be used instead of the water.

THICK.—­If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water.  Add the boiling stock to this.  Return to saucepan and boil for 3 minutes.  Add a small piece of butter just before serving.

Another method.—­Add a little “browning” (see recipe) to any vegetable stock.  Thicken.

2.  EGG SAUCE.

Make a white sauce (see recipe).  Boil an egg for 20 minutes, shell, chop finely, and add to the sauce.

3.  PARSLEY SAUCE.

Make a white sauce (see recipe).  But if the use of milk be objected to, make the sauce of water and wholemeal flour.  Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce.  Add to the sauce, and boil up.  Add a small piece of butter or nut-butter just before serving.

4.  SWEET LEMON SAUCE.

2 ozs. lump sugar, 1 large lemon.

Rub the lemon rind well with the sugar.  Put the sugar into a saucepan with as much water as it will just absorb.  Boil to a clear syrup.  Add the lemon juice.  Make hot, but do not boil.

5.  TOMATO SAUCE.

Pour boiling water on the tomatoes, allow to stand for 1 minute, after which the skins may be easily removed.  Break the tomatoes (do not cut) and put into a closely-covered saucepan.  Put on one side of the range, or an asbestos mat over a very low gas ring, and allow to cook slowly to pulp.  Serve.

This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato.  But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour.  A little butter may be added just before serving.

6.  WHITE SAUCE.

Allow 1 level dessertspoon cornflour to 1/2 pint milk.  Mix the cornflour with a very little cold water in a basin.  Pour the boiling milk into this, stirring all the time.  Return to saucepan and boil 5 minutes.  Add a small piece of butter just before serving.

7.  BROWNING, FOR GRAVIES AND SAUCES.

Put 2 ozs. lump sugar in saucepan with as much water as it will just absorb.  Boil to a clear syrup, and then simmer very gently, stirring all the time, until it is a very dark brown, almost black.  It must not burn or the flavour will be spoilt.  Then add a pint of water, boil for a few minutes.  Put into a tightly-corked bottle and use as required.