BOILED MAYONNAISE
Two eggs, ten tablespoons vinegar, one tablespoon water, two pinches of salt, one-half scant teaspoon mustard, one and one-half teaspoons sugar, one tablespoon oil; mix yolks with oil and other ingredients; let boil; beat whites of eggs and mix.
Mrs. Shipley
TOMATO SAUCE
Take one pint of canned tomatoes, add an onion well minced, one-half a teaspoon of salt, a little pepper. Put together in a saucepan over the fire. After cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth. Let it cook gently for a few minutes; rub through a sieve or fine colander, and serve hot; nice for meats or fish.
Mrs. H. Kline
RUM SAUCE
Boil one cup milk with one cup sugar; add one teaspoonful cornstarch wet with cold milk. Just before removing from fire add one teaspoonful rum. Serve hot.
Mrs. Wolff