Sauces. Milk sauce with carrot , diets nr 2,5,7,10

 Milk 75 gr, butter oil 5 gr, millet flour 5 gr, water ten gr, carrot 10 gr, salt 0.8  gr, hibiscus 3 gr, eggs 1/3 , exit 100 gr.

Flour slightly dry, rub in oil, slowly adding hot milk, and shaking with folk boil 5 min.In  ready sauce add boiled shredding carrot, and lead till boiling.Turn off fire, dress sauce with yolk, mixed with hibiscus infusion.

And for hibiscus infusion cook are washing , chopping berries, add hot water, add lemon acid, and in closed lid boil ten min. Infuse 3 hours, sand add sugar. Vitaminizing   milk sauce you can with tomato juice or pasta, as pasta diluting in water, cooking ten min on weak fire and add milk sauce.

Kind is same mass, colour a sauce with tomato is pale pink, with carrot is slightly orange, taste is tender,with milk and dressing, consistence,like liquid fromage.

 Fromage sauce with apples, diets nr 2,5m7,10

Fromage 27.5 gr, butter oil 3.5 gr, water or vegetable infusion 37.5 gr, apple 4.1 gr, salt 0.5 gr.

Flour mix with butter oil, dilute  hot vegetable infusion, cook 15 min, add fromage, cleaned, shredded apples and boil on weak fire 15 min, turn off fire,dress with butter oil.

For infusions use are peels of apples.

  Same mass, without balls, of flour, in sauce a same spreading chopped apples, white sauce colour, of apples is yellow, taste is tender, slightly sour, consistence,like liquid fromage.

Red sauce sour-sweet vegetarian, diets nr 5,7,10

Red sauce of infusion  85 gr, prunes 1,2 gr, raisin cleaned  4 gr, 2 perc.sol. lemon acid 5 gr, butter oil 5 gr, exit 100 gr,

 Dry flour in oven,till light  brown colour, carrot wash, clean,shred, fry in oil, add tomato pasta, and frying ten min, cooled flour dilute a   vegetable infusion on 50C, and mix till same mass. Mass add in fried carrot, tomato and cook 40 min, add by taste a sugar, salt,filter. Dried fruits wash, clean prunes, shred, stew in water for ten min, ready dried fruits put in sauce, add lemon acid, lead till boiling and dress with oil.

Kind is smooth, without balls, and of flour, a red brown colour, sweet-sour, with prunes smell, consistence,like a fromage of middle thickness.

Sauce marinade, diets nr 7,10

Sugar 3 gr, carrot 62.5 gr, onion 25.0 gr, tomato pasta 7 gr, vegetable oil 10 gr, water, 20.2 perc sol. of lemon acid 30 gr, exit 100 gr.

Carrot clean, wash, chop, fry till ready in vegetable oil, add shredding stewed onion, diluted in water tomato pasta, cook ten min. In ready vegetables add water, sol. of acid lemon, sugar,salt, lead till boiling.

Liquid mass is spreading same vegetables, red orange colour, sour smell with fried carrot, half liquid consistence.