Thicken gravies and sauces and add unusual flavor at the same time with:
1. A couple of slices of crumbled stale rye bread to about 2 cups gravy.
2. One cup herb-flavored bread crumbs to 2 cups gravy.
3. Don't throw away ketchup, mustard, chili sauce or relish bottle if there's a little left. Add a little vinegar and water and add to gravies and meat sauces.
4. Try leftover coffee to add richness to beef, ham, or pork gravies. About 1 1/2 cups coffee to 3 to 4 cups gravy is all you need.
5. Slip a square of unsweetened chocolate into a brown sauce or gravy to add south-of-the-border richness.
6. Try mustard sauce with ham, cold meats, on sandwiches. Add 2 tablespoons powdered mustard to 1 1/2 cups mayonnaise, 1 tablespoon sugar, 1 teaspoon vinegar or lemon juice.
7. Substitute horseradish for the mustard and you have another tasty sauce that's perfect for boiled beef and cold cuts.
8. Instead of using water for thinning gravy and stews, try using canned consommé, bouillon concentrate beef cubes, or homemade meat or chicken stock.
9. Make a quick sweet-and-pungent sauce for pork, tongue, or beef with 10 gingersnaps, 1 tablespoon vinegar or lemon juice, 1/2 cup water, 2 tablespoons brown sugar, and 1 tablespoon grated lemon rind added to 3 to 4 cups gravy.
10. Make a glaze for roast pork or ribs with 1/2 cup honey, 1/2 cup soy sauce, and 1 tablespoon powdered mustard.
11. Brush barbecued ribs, hamburgers, frankfurters with French dressing.
12. Browned flour adds more flavor and color to gravies. Make it by stirring it in a dry skillet over very low heat. It has about 1/2 the thickening power of un-browned flour and it doesn't lump or thicken beyond control.
13. Thicken sauces only partially with flour. Try egg yolks! Use 1 ygg yolk to about 2 cups basic cream sauce. A tasty sauce for pork, ham, or chicken is made by adding 1 tablespoon tarragon vinegar and 1 egg yolk to basic cream sauce.
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