6 servings, 2 tablespoons each
| Cream cheese, softened | 3-ounce package |
| Egg, beaten | 1 |
| Lemon juice | 2 tablespoons |
| Milk | 2 tablespoons |
| Salt | ⅛ teaspoon |
Beat cream cheese and egg together until smooth. Add lemon juice, milk, and salt. Mix well.
Cook over low heat, stirring constantly, until sauce is thick and fluffy.
Salads
Jellied vegetable salad
6 servings, ½ cup each
| Lemon-flavored gelatin | 3-ounce package |
| Unflavored gelatin | 1 teaspoon |
| Boiling water | 1 cup |
| Cold water | 1 cup |
| Onion, finely chopped | 1 teaspoon |
| Salt | ½ teaspoon |
| Green pepper, chopped | ¼ cup |
| Carrots, shredded | ¼ cup |
| Celery, diced | ¼ cup |
| Radishes, thinly sliced | ¼ cup |
| Salad greens | 6 leaves |
Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt.
Chill in refrigerator until mixture begins to thicken.