Mrs. Jonas
MAYONNAISE DRESSING
Six eggs, one cup vinegar, juice of two lemons, two tablespoons of mustard meal, one-half tablespoon of flour, two teaspoons sugar, one-half teaspoon salt, one-fourth teaspoonful cayenne pepper, one cup cream. Boil in double boiler, put in a mason jar. It will keep for months.
Miss Ray Mayer
JELLY SAUCE FOR MEATS
In an earthen saucepan melt over a slow fire a tumbler of some jelly, either currant or grape. When it is melted and warm, stir in a tablespoon of butter. Let all come to a boil, pour into a hot dish, in which it is to be served, add a tablespoon of claret or red wine and serve at once. This sauce goes well with mutton or lamb.
Mrs. Katz
SAUCE TARTARE
After you have made a mayonnaise add a tablespoonful of chopped cucumber pickles, a few capers, a few chopped olives. Stir or beat; if too thick thin with a little vinegar, or lemon juice.
Mrs. I. Harris