| Show Sarah Annes Anne's s Cooking Class The housekeeper who is thrifty as well as a good cook knows the art of making good sauces Any leftovers combined with the appropriate sauce may appear to the family as a new and interesting in- in interesting interesting in in- dish Sauce For Lettuce 2 tablespoons sugar 2 hard boiled eggs 1 teaspoon prepared mustard i J cup vinegar 3 ft cup water Salt and pepper Mash yolks of eggs add sugar sugar sugar su su- su- su gar mustard vinegar and wa wa- ter ter Season and add egg whites which have been chopped Pour Pourover Pourover Pourover over chopped wilted willed lettuce Horseradish Sauce 3 cup milk 4 tablespoons horseradish 1 tablespoon vinegar tablespoon salt Beef cream until stiff sUlf Mix which 62 per cent of the horseradish vinegar and md salt Fold into cream Serve with beef For variety add 4 cup apple sauce and serve with roast pork or duck Sauce 2 raw egg yolks 6 cup olive oil or cooking oil 2 tablespoons vinegar 1 tablespoon mustard 1 teaspoon sugar 1 teaspoon sugar 1 teaspoon salti salt Vi i teaspoon pepper 1 te teaspoon spoon onion juice 1 tablespoon chopped l capers 1 tablespoon chopped cucumber cucumber ber bel pickle Put together the same as ma mayonnaise mayonnaise may may- dressing adding the chopped ingredients the last thing This sauce is good fore for fried Cried or boiled fish boiled tongue and may be used with fried or boiled fish boiled tongue and may be used with fried flied or broiled meats meals |
