Page:Lavine - Recipes Tried and True.djvu/101



Mix ½ teaspoon salt, ¼ teaspoon pepper, l½ tablespoons vinegar, three or four tablespoons olive oil. Blend well and serve cold. More or less vinegar or olive oil may be used.

Cream one-third cup butter, one-third cup sugar, one-third teaspoonful lemon extract, two-thirds teaspoonful vanilla. Put on ice.

Same as "Lemon Sauce for Fish" using boiling water instead of fish.


 * 4 tablespoons horseradish,

4 tablespoons finely powdered cracker crumbs,

½ cup cream,

1 teaspoon each sugar, salt

2 teaspoons vinegar,

2 dashes pepper.

Put in double boiler. Stir well and heat thoroughly.


 * 1 cup sugar,

2 tablespoons cornstarch,

2 cups boiling water,

Rind and juice of 1 lemon,

2 tablespoons butter.

Mix sugar and cornstarch, add water and cook ten minutes. Add lemon and butter.


 * 1 lemon,

2 eggs,

1 tablespoon butter,

1 tablespoon flour,

1 cup fish stock.

Melt butter. Add flour, fish stock and cook until thick. Take from fire. Add rind and juice of lemon and beaten yolks. Season to taste.