Page:Lavine - Recipes Tried and True.djvu/104

Cook one teaspoonful of chopped onion and one can of tomatoes for fifteen minutes. Melt two tablespoonfuls butter; add to it two tablespoonfuls flour, a little salt and pepper, stirring constantly. Strain tomatoes, add to butter and flour mixture. Cook together till smooth.

Melt two tablespoonfuls butter, remove from fire and mix with two tablespoonfuls flour. Cook until it bubbles, then add two-thirds cup of hot milk at once and the other one-third, gradually, and boil, stirring constantly until thick enough. Season with pepper and salt.

Heat one cup of sherry or Maderia wine to the boiling point and pour slowly into two eggs that have been beaten light with three-fourths of a cup of sugar, stirring all the time. Cook until thick, pour in dish and keep warm till ready for use.

Melt sugar in saucepan and heat, stirring constantly until golden brown. Then add boiling water and cook three minutes.