BERNAISE SAUCE (continued)

Beat in 1/2 c. butter. Combine tarragon leaves, shallots, and
vinegar. Simmer 5 minutes. Remove from heat. Stir in wine.
Place egg yolk mixture in top of double boiler over hot, not
boiling water.

(Water should not touch the bottom of the pan.) Slowly add
remaining 1/2 cup of butter, stirring constantly. Cook and stir
just till the mixture thickens. Remove from heat. Blend in
wine mixture. Add mayonnaise. Mix well.

HAMBURGER SAUCE Cindy Field

1/2 c. minced green onions 3 Tbsp. tomato puree'
1c. sour cream

Saute' onion in butter. Add tomato and sour cream. Season
with paprika. Heat, but don't boil.

SEAFOOD COCKTAIL SAUCE Mrs. H. O'Toole

1c. catsup 1 Tbsp. Worcestershire sauce
2 Tbsp. finely chopped onion 1/2 tsp. Tabasco

2 Tbsp. lemon juice 1/2 tsp. celery salt

1 Tbsp. horseradish 1/2 tsp. dried parsley flakes

Combine above ingredients and chill. Serve with choice of
seafood. Serves 6-8.

SWEET & SOUR SAUCE Mrs. Marg. Kroeker

3 Tbsp. oil 1 1/2 c. pineapple juice

1 1/2 tsp. salt 1/2 c. brown sugar

3 Tbsp. minced green 11/2 tsp. soy sauce
eppers 2 Tbsp. cornstarch

1/4 c. wine vinegar

Combine all ingredients, and simmer for 15 minutes. Put on
meat only about last half hour of cooking.

SURGERY STEW Lynda Morrow

3/4 of a stomach, 1 appendix, 2 gall bladders, 8-inch large bowel.

Grate, grind and mash and mix well all the ingredients. To these
my ingredients add 1 cup old tonsil washings. Mix well. Heat
1/2 abdominal fat until melted and mix in well alternately with

2 1/4 sifted sulfa powder.

Bake in a cake-tin at 240 F., under 15 pounds pressure for 6
hours. Serves 6 or 12 (after the party has attended a post
mortem.)

-34- North Vancouver, B. C.

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