Hollandaise Sauce

With any sauce made with flour it is important to have it cooked thoroughly. Otherwise there is a raw flour taste and the sauce is not wholesome. Yet in Hollandaise sauce too long cooking is ruinous.

Begin with the beaten yolks of two eggs, beaten until they are creamy. Add to them the juice of half a lemon. In a double boiler place half a cup of good butter. Add a saltspoon of salt, a quarter as much cayenne pepper, and the egg yolks and lemon. Stir constantly, and gradually add half a cup of boiling water. When the mixture is thick and creamy it is done. It must be perfectly smooth. And of course it must not be cooked long enough to overcook the eggs.  

Dressing for Roast Pork or Beef

Boil some potatoes until done. Then mash them fine. Add one large onion, finely chopped; 1 teaspoonful powdered sage, a pinch of cayenne pepper; a little black pepper; a teaspoonful of celery salt; three hard-boiled eggs, finely chopped; soda crackers, pounded fine; half cupful milk.

Moisten the cracker crumbs with the milk. Put all the ingredients together in pan and mix thoroughly. Make the dressing into balls. Place in pan with a little gravy over them and bake half an hour, or bake with the roast, if you like. 

Contributed by Mrs. Fannie Merritt of Campbell, Mo. 

Perfection Fruit Salad Dressing

2 eggs

3/4 cup sugar

1 lemon

1 cup fruit juices 

Beat eggs and sugar together. Add to this juice of lemon and a cup of fruit juices. Beat all these together. Place on stove and cook until it comes to a boil. Remove from stove and place in a cool spot until thick. Use the juice of all fruits used in the salad, such as pineapple, orange, grapefruit, etc.