Recipe: Olive Sauce

  • Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a Saucepan and add
  • One and one-half cups of cream Sauce,
  • Two tablespoons of salt,
  • One-half teaspoon of paprika,
  • One-quarter teaspoon of mustard.

Blend well and then bring to the boiling point and serve. This Sauce may be made, for variety’s sake, with one and one-half cups of tomato Sauce to replace the cream Sauce; then add two tablespoons of grated cheese. Heat and serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss