Page:The Pilgrim Cookbook.djvu/46

42 dilute with water. Let boil, then pour over the other ingredients, stirring all the time. Put back over the fire and let boil for 15 minutes.—Mrs. Hunt.

Yolks of 4 eggs beaten light, 1 tablespoon sugar, scant tablespoon salt, scant tablespoon mustard, pinch of red pepper. Mix with ½ cup weak vinegar, stir with the eggs. Cook in double boiler; while hot, add butter size of a walnut. When cold add ½ cup cream.—Mrs. R. Baur.

One tablespoon butter, 1 tablespoon flour, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon mustard, ½ cup vinegar, 1 cup milk, 3 eggs. Melt the butter and add the flour, stir until it is smooth, add the milk, let it come to a boil, stirring constantly. Add the seasoning to the eggs and beat them, add the vinegar a little at a time. Add this to the other ingredients and cook in a double boiler until it thickens. Use it cold.—Clara Rauschert.

Two eggs, ½ cup vinegar, ½cup water, ½ cup sugar, 1 heaping teaspoon dry mustard and 1 heaping teaspoon cornstarch. Boil until thick. After removing from fire add a good sized piece of butter. Thin with cream as used.—Mrs. H. A. Zorn.

Two well beaten eggs, 2 tablespoons of sugar, ½ cup of vinegar, ½ cup of water mixed with 1 tablespoon melted butter. Beat hard, boil until thick.—Mrs. G. Massman.

One cup vinegar, add a little water, 1 teaspoon mustard, 2 tablespoons flour scant, 2 eggs, separate; butter size of an egg, sugar to taste and a little salt. Mix the mustard, flour, salt and sugar, add the beaten yolks of eggs, then add vinegar and boil in double boiler until thick. After it is off the fire, add beaten whites of eggs.—Mrs. E. Koretke.