Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.
1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
2 tablespoons butter 2 tablespoons grated horse-radish 1 tablespoon thick cream 1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.
1 quart cranberries 2 cups sugar 1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve. For cranberry jelly strain after cooking.
3 slices bacon cut into small pieces 1 slice onion chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1/2 teaspoon salt few gratings of nutmeg cayenne 1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers.
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.
Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.
Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
