35.—Clear Gravy

1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in ½ pint hot water.

36.—Tomato Gravy

1 teaspoonful gravy essence, 1 small tablespoonful tomato purÉe, ½ pint water. Thicken with flour if desired.

37.—Spinach Gravy

1 lb. spinach, 1 dessertspoonful nut-milk, ½ pint water.

Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water.

38.—Parsley Sauce

1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, ½ pint water.

39.—Pea, Bean, and Lentil Sauces

1 teaspoonful pea-, or bean-, or lentil-flour; ½ teaspoonful gravy essence, ½ pint water.

Mix flour into paste with water, dissolve essence, and bring to a boil.