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.


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