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