Tomato Sauce No.2

1 cup finely chopped chopped tomatoes
1 cup tomato sauce
3/4 cup water
2 teaspoon salt
1 teaspoon vetsin
2 tablespoons oil
1/4 cup chopped onions

Saute onions in hot oil. Add the rest of the ingredients and let simmer for about 15 minutes.

Tomato Sauce No.1

1/2 kilo fresh,ripe,unpeeled tomatoes
1 large onion
1 carrot, finely sliced
1 tablespoon cornstarch
3 tablespoons sugar
1 cup pound butter
1 bay leaf
Salt and vetsin to taste

Cook onion and carrot in melted butter. Add bay leaf. A minute later add a spoonful of cornstarch. Add, mixing well, 1/2 kilo of tomatoes that have been crushed and only their tops removed. Add salt, vetsin and sugar. Cover and cook in the oven, if possible,3/4 hour,stirring 2 or 3 times to prevent the tomato from burning at the bottom. Put through a very fine sieve. Add butter.

When only preserved tomato puree is available, again make a little mixture with butter, onion and cornstarch. Add the puree, thinning with a little stock, if it is to be concentrated. Stir gently until it boils. Cook for 15 to 20 minutes and sieve. Add butter, season and bring to the desired consistency.

Thin Cheese Sauce

1 1/4 cups grated cheese
2 teaspoons salt
2 teaspoons vetsin
1 cup water
1/2 cup milk, evaporated
2 tablespoons flour
2 tablespoons margarine

Melt margarine in low fire, add flour. Add salt, vetsin and cheese. While stirring, slowly add water and milk. Continue stirring until smooth.

Sweet-Sour Sauce

2 to 4 tablespoon sugar
1 cup of liquid from sweet pickles
2 tablespoons soy sauce
2 tablespoons kalamansi juice
Salt

Mix all ingredients and simmer in saucepan, then thicken with cornstarch. Garnish with thinly sliced red and green peppers and carrots. Pour over vegetable medley.

Tartar Sauce

1 cup mayonnaise or sour cream
2 tablespoons tomato sauce, juice or puree
Juice of 1/4 onion (may be made by grating on fine-size grater)
1 teaspoon chopped dill pickle
1 teaspoon chopped pimiento

Combine ingredients immediately before serving.

Spanish Green Sauce

2 or 3 cloves garlic
4 cups broth
1 tablespoon chopped parsley
1/2 cup cooked peas
1/2 cup asparagus tips

Add 2 or 3 cloves of chopped garlic to hot oil. When the garlic begins, stir in a little flour and add gradually 4 cups of broth and 1 tablespoon of chopped parsley. Season with salt and vetsin and let it simmer until reduced by one-half. Add cooked peas and asparagus tips and slimmer for 10 minutes longer. Serve over boiled egg, gluten or tokwa.

Onion Sauce

Cook 1 1/2 cups of sliced onions in salted water until nearly done.
Drain them and dry off in butter in a saucepan. Add 2 cups of very thick Bechamel sauce. Season with salt and vetsin, simmer and sieve. Heat again. Add butter or cream. Serve on braised gluten or tokwa.

Aurora Sauce

Mix Bechamel sauce (above) with tomato sauce to give it a rosy-orange tint.
Add butter away from the fire. Serve with eggs, gluten, tokwa.

Cream Sauce

Prepare Bechamel sauce (above),thinned out with cream, well seasoned, and beaten with a spatula, Strain it and instead of butter, mix in 1/2 cup thick cream away from fire.

Golden Sauce

Mix 2 chopped hard-cooked eggs in 1 cup Bechamel sauce (above) Season with salt, vetsin, chopped parsley and 1/2 teaspoon lemon rind.

Bechamel Sauce

1/2 cup butter
1/2 cup flour
1/2 cup milk
Salt and vetsin to taste

Make a mixture of butter and flour. Cook a few minutes (take care not to brown the flour) and moisten with milk. Stir with a whisk until boiling. Season with salt and vetsin. Cook gently for 1/2 hour, taking care that it does not brown. Strain.