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HOLLANDAISE SAUCE

2 Egg Yolks 14 teaspoon Salt
lg cup Mazola lg teaspoon Paprika
% cup Boiling Water 114 tablespoons Lemon Juice

BEAT egg yolks. Gradually add Mazola, with

seasonings and boiling water. Put into double
boiler and cook until thick. Remove from fire and
add lemon juice.

May be served hot or cold on asparagus, boiled
fish or salads.

VINAIGRETTE SAUCE
2 yolks of Hard Boiled Eggs 1 teaspoon Salt

3 tablespoons Mazola 1 teaspoon White Pepper
2 tablespoons Finely Chopped 3 tablespoons Tarragon
White Onion Vinegar

PRESS egg yolks through sieve, add gradually the
Mazola and when thoroughly mixed add_ sea-
sonings.
Serve with broiled or baked lamb or veal, or
stuffed heart.

COOKED SALAD DRESSING

4 tablespoons Sugar 14 teaspoon Red Pepper
1 teaspoon Salt 6 tablespoons Vinegar
21% tablespoons Benson’s Corn 11% cups Boiling Water
Starch 2 tablespoons Mazola
1 tablespoon Flour 2 Eggs

1 tablespoon Mustard

Mis dry ingredients. Add vinegar, water and

Mazola, aad cook until thick. Pour slowly
over two eggs slightly beaten and cook one minute
longer. Thin with Mazola or cream.

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