Sauces

Chili sauce (Mrs. Dobbs)

• 1 peck ripe tomatoes
• 6 green peppers
• 2 cups B. sugar
• 6 onions
• 2 tablespoons salt
• 5 cups vinegar

Peal and slice 1 peck of ripe tomatoes. Add 6 green peppers, chop fine 6 onions. 2 tablespoons salt and 2 cups B. sugar and 5 cups vinegar. Boil the mixture 2 hours. Pour into jars or bottle and seal tight.

Mexene barbecue sauce

½ pt. water ½ pt. vinegar 4 teaspoons Mexene 1 chopped onion 4 teaspoons Worcestershire sauce 2 teaspoons butter

Add water to vinegar. To this add Mexene seasoning, sauce and butter. Boil 5 minutes. Makes 1 qt.

Hollandaise sauce

• 2 egg yolks
• ¼ cup boiling water
• ½ teaspoon salt
• ½ cup Oleo
• ⅛ teaspoon B. pepper
• 2 tablespoons lemon juice

Beat egg yolks, add Oleo (which has been creamed), gradually add boiling water, lemon juice, and seasonings. Cook in a double boiler until thick. Beat with a cream whipper, serve hot.