To add egg yolk to the hot liquid, beat the egg slightly, add a small portion of the hot liquid slowly and pour it all into the remainder of the hot liquid. Cook only a short time, as the mixture may separate if cooked longer.
Potato Cubes (Four portions)
2 C-raw potatoes cut in ¾-inch cubes
½ t-salt
4 C-boiling water
Add the salt to the boiling water, add the potatoes and boil till tender. (About ten minutes.) Drain and shake over the fire for a moment. Add the sauce, and serve.
Butter Sauce (Four portions)
2 T-butter
1 T-chopped parsley
1 t-chopped green pepper
¼ t-paprika
Mix together, heat and add to the potatoes.
Prune Whip (Four portions)
1/3 lb. prunes
3 egg-whites
1 T-lemon juice
½ C-sugar
Pick over and wash the prunes, then soak for several hours in cold water, enough to cover. Cook slowly until soft, about fifteen minutes. Rub through a strainer. Add sugar and lemon juice and cook five minutes; the mixture should be the consistency of marmalade.