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.
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.
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
Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve.
If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served.
4 onions Salt and pepper 1 dessertspoonful vinegar 1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ teaspoonful sugar 2 tablespoonfuls cream ½ pint (1 cup) milk
Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot.