Melt 1 T. oleo in a pan. Add 1 T. flour. Stir to form a smooth paste. Gradually add 2 c. tomato juice and 1/2 c. water. Stir constantly while bringing to a boil. Cook for two minutes until thickened. Add 2 T. sugar or sugar to taste. Optional: Add 2/4 c. cooked wide egg noodles.
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