Lemon Sauce

2 teaspoons arrowroot or corn - starch 2 cups water

1 cup sugar

Grated rind and juice of 1 lemon

1 1/2 tablespoons butter

Mix arrowroot or corn - starch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.

Salad Dressings

Mayonnaise Dressing

Success in making a mayonnaise dressing generally depends upon all the ingredients being of the same temperature.

1 egg

1 teaspoon salt

1/4 teaspoon cayenne

1 teaspoon mustard

1 tablespoon vinegar

1 tablespoon lemon juice

1 cup olive oil

1/4 teaspoon paprika

Mix salt, cayenne, mustard and paprika. Beat yolk well, and add to seasonings; beat until mixture is thick, adding olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar. Beat up the white of the egg until perfectly stiff and dry, add to the above and mix thoroughly.

French Dressing

4 tablespoons olive oil 1 tablespoon vinegar

1/4 teaspoon salt 1/8 teaspoon pepper

Put the salt and pepper in the salad bowl, or in a small bowl if the sauce is to be served separately. Add a little oil and stir well, then gradually add the remainder of the oil, stirring all the while. Last of all stir in the vinegar, which should be diluted with water if very strong.

This sauce may be modified to suit different vegetables. As it is given it is right for lettuce, chicory, cooked asparagus, cauliflower, artichoke, etc.

Cream may be substituted for the oil, but the salad is not so rich.

Cooked Salad Dressing

2 eggs

1/2 cup vinegar

1 cup milk

1 tablespoon oil or butter

1 teaspoon salt

1 teaspoon mustard

1/4 teaspoon pepper

Put the oil and dry ingredients into a bowl and mix well. Add the eggs and beat for five minutes, then add the vinegar and beat one minute. Now add the milk, place the bowl in a pan of boiling water, and cook until the sauce thickens like thin cream. It will take about ten minutes. Stir the sauce constantly while cooking. Cool and bottle what you do not require for immediate use. This sauce is good for nearly all kinds of cooked vegetables.

If butter is substituted for the oil, add it just before taking the sauce from the fire.

Sour Cream Dressing

1/2 pint sour cream 2 tablespoons lemon juice 2 tablespoons vinegar 1 scant tablespoon sugar

1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon or more mixed mustard

Beat the cream with an egg beater until smooth, thick, and light.

Mix the other ingredients together and gradually add to the cream, beating all the while.

This dressing may be modified to suit different vegetables. Having beaten sour cream for a foundation the seasoning may be anything desired, as, for example, the mustard and lemon may be omitted and the dressing be seasoned highly with any kind of catsup.

A sweet cream may be substituted for the sour; it should be quite thick.

Cream Salad Dressing

1 cup cream (sweet or sour) 1/2 cup tomato catsup

2 tablespoons olive oil

2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon salt

Mix the oil, salt, sugar, and vinegar together, then beat in the catsup and finally add the cream, beating it in gradually.

This dressing is very good for vegetables, or for fish salads.