Hollandaise Sauce

(For cooked vegetables)

3 tablespoons butter

2 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon paprika

1 1/4 cups boiling water

1 teaspoon minced parsley

3 tablespoons lemon juice

3 egg yolks, beaten

Blend flour and butter. Add salt, paprika and water. Cook for 2 minutes. Remove from stove and add rest of ingredients. Beat well and serve immediately. The sauce may be poured over the vegetables arranged in the serving dish or it may be passed separately. 

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.  

Vinaigrette Sauce

2 yolks of hard boiled eggs

3 tablespoons oil

2 tablespoons finely chopped white onion

1 teaspoon salt

1 teaspoon white pepper

3 tablespoons tarragon vinegar

Press egg yolks through sieve, add gradually the oil and when well-mixed add seasoning. Serve with boiled beef or stuffed beef heart.

Contributed by Mrs. F. Ritter of Columbia, Ill.