SAUCES.
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.