Chinese chicken salad often presume a bound salad with chopped vegetables and mayonnaise, typically without lettuce. For example, "The Settlement Cookbook" by Mrs. Simon Kander, published as early as 1910, includes a simple "Lettuce salad" with chopped onion and French or German dressing; but, no Chinese, Asian or Oriental salad of any kind. Similar bound chicken salads were found in "Joy of Cooking" as of the 1974 editions (first published as of 1931). It was by 1950s that main course type salads started to appear in books like "Better Homes & Gardens, New Cook Book"; whereas, that often included Caesar salad along with
Tomato sauce purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular, commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar, which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and chips. Tomato-based sauces served with pasta would commonly be referred to