Basic HTML Version
(A
V
i
ta
m
i
z
e
r
Specia l .)
SAVOURY SAUCES
M i nt
Sauce
1
!£.
v i nega r
1
handful mint
leaves
I T. s ligar
d i ssolved
in
a
l i t t l e
bo i l ing
water
Pepper
and
sal t
Place
a l l
i ngredi ent s
( i ncl ud i ng
the
dissol ved
su
g
a
r
when
cool)
i n
Vi tam izer,
cover ,
V i tami ze
for 3 s
e
c
on
d
s
.
Thi s i s
t
r
u
l
y one of
the
V
i
t
a
m
i
z
e
r
ma rvels
as i t
i s
n
o
t
on l y
so
ex t raord i nar i ly
qu ick l y
made,
but
has
the
m
o
s
t
beau t i ful
flavour.
Pars ley Sauce
! pt. mi lk
Sal t
2 T.
but ter
Pepper
1 oz. fl
o
u
r
6
sprigs pars ley
Place al l
i ngredi en t s
i n Vi tamizer ,
cove r
and
Vitamize
for
3
s
e
c
o
n
d
s
.
Pou r
i n to
dou ble
boi l er
and
bring
to
the boi l st1 rring
constan tly
until cooked .
Cheese Sauce
! p1. mi lk
Salt
and pepper
2 T.
but ter
2
oz.
chopped cheese
1
oz. flour
Place al l
ingred i ent s
i n
Vi tamizer,
c
ov
e
r and Vitamize
f
o
r
5
second s.
Pour
i n to
d
o
u
b
l e
boiler and
b
ri
n
g
to
t
h
e
boi l ,
s
t
i
r
r
i
n
g
constantly
u
n
t
i
l
cooked .
Bread Sauce
1
C.
mi lk
!
1 .
pepper
1
C.
bread
!
t
salt
1
small onion
Place al l
ingredients
in
V
i
t
a
m
i
z
e
r
.
cover
and
run
for
on ly
3
seconds .
P
l
a
c
e
in sa u
c
e
p
a
n
and
cook for 10
minutes .
Cucumber Sauce
!
C.
c
r
e
a
m
! 1. sal t
Pepper
1
medium
cucumber, p
e
e
l
e
d
and d iced
2 T. vi
n
e
g
ar
Pl ace
a l l
i ngred i en ts
i n
Vi tamizer,
except vinegar,
t urn
vinegar .
\Vhcn t he
v i nega r
is
added,
the
sauce
is
rea
d
y
.
Corned Beef Sauce
j
C.
corned
beef
liquid
1
T.
butter
1 T.
flour
1
egg
on and
then s lowl y
add
1 T.
sugar
2 T. vinegar
1 1.
mustard
Place
all i ngredi ents in
Vi tamizer,
and
run
for
few second s. Pou r into
saucepa n and
br ing
t
o
the
boi l ;
1 t
i s
then
r
ea
d
y
for
serving.
Tomato and Onion Sauce
2
med i um onions
1
t.
sugar
2 C.
l i qu i d
from
boiled
mutton
Pepper
3
medium
tomatoes
1
T.
flour
1
t.
bu tter
1
sprig
parsley
1 t.
sa l t
Place a l l
ingred i ents
i n the
Vi tamizer, c
o
v
e
r
and
r un
for
1 5
seconds .
Place
in s
a
uc
e
p
a
n
and bring
t o the boil .
2 4