RICE DRESSING FOR DUCK OR GOOSE Mrs. H. P. E. Hafer
Boil one cup of rice tender. Chop one stalk celery; two onions; one outside of green pepper; a little piece of garlic; fry in butter and add boiled rice.
SAUCES
HOLLANDAISE SAUCE Mrs. A. Donald Campbell
One tablespoonful flour and one teaspoonful butter; mix over fire until smooth; add, gradually, one pint of boiling water, until all is the consistency of cream. Boil for two or three minutes and season with one salt spoon of salt; one-half teaspoonful mustard; one-quarter teaspoonful pepper. Take from fire and add yolks of two eggs, well beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil and one tablespoonful vinegar. Lemon juice instead of vinegar makes it much more delicate.
HOLLANDAISE SAUCE Belle Shaw
Two tablespoonfuls butter; one tablespoonful flour; one-half pint boiling water; one-half teaspoonful salt; add gradually yolks of two eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion juice; cook over hot water. Be careful not to get sauce too thick.
TARTAR SAUCE NO. 1 Mrs. Carl S. Junge