Show how to prepare the sour sauces tasby BETSY SAUCES with a sour flavor are an appropriate accompaniment for many sorts of summer vegetables and fish and the flavor of lemon or vinegar tends to stimulate the appetite here la a recipe tor hol land alse or dutch sauce one of the favorite sauces of french cooks beat to a cream half a cupful of butter and add the yolks of two eggs the juice of halt a lemon a pinch of paprika and half a teaspoonful teaspoon tul of salt and place the bowl of ingredients in a saucepan of boiling water beating for a few minutes until it begins to thicken then add half a cupful of boiling wa ter beating vigorously all the time when it Is fairly thick it Is done that la in about five minutes if the water bolls all the time it Is better to use a small kitchen bowl than a double boiler as it Is important not to let the sauce heat too quickly sauce nolland alse Is excellent with cod and other fish of a rather dry texture sour sauce Is very good with beets it Is made by blending two teaspoon fuls of flour with a little water to form a paste when free from lumps add a half cupful of vinegar place in a small double boiler and cook stirring until thickened aceta sometimes look well served with a pink sauce which Is made by cutting them up and adding them to a white sauce with a little lemon juice and then re heating the beets in the sauce until it has taken on a slightly pink color 1911 mcclure newspaper |