- 2 lemons
- 1 oz. (1 heaping tablespoonful) sugar
- 1 tablespoonful cornstarch
- ½ pint (1 cup) water
Put the water on to boil in a fireproof dish. Mix the cornstarch smoothly and thinly with the strained lemon juice. When the water boils, pour in the cornstarch and stir till it boils. Now add the sugar and the grated rind of the lemons.
Serve hot in an earthenware sauce boat.
MAYONNAISE SAUCE
- ½ pint (1 cup) olive oil
- 1 egg yolk
- 1 tablespoonful vinegar
- 1 tablespoonful lemon juice
- ½ teaspoonful powdered sugar
- ¼ teaspoonful salt
- Dash of red pepper
- ¼ teaspoonful mustard
Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly.
When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster.
When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasonings.
MUSHROOM GRAVY
- ¼ lb. chopped mushrooms
- 1 heaping teaspoonful flour
- Salt and pepper
- 1 slice onion
- ½ pint (1 cup) water
- 1 tablespoonful mushroom ketchup
- 1 oz. (1 heaping tablespoonful) butter
- Salt and pepper to taste
- ¼ teaspoonful meat extract