SAVORY SAUCE
2 egg yolks
2 teaspoons finely chopped parsley
1 teaspoon grated onion
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon paprika
⅔ cup milk
2 teaspoons lemon juice
Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately. ⅔ Cup Sauce
GLAZED CARROTS AND PINEAPPLE CHUNKS [⇒ page 15]
1 No. 2 can sliced carrots[2]
½ cup pineapple chunks with ½ cup juice
1 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon butter
Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. 4 Servings
[2]Diced or Shoestring Carrots may be substituted.