Hollandaise Sauce

Ingredients

• 1 cup butter
• 2 yolks eggs
• 2 tablespoons lemon juice
• 1/4 cup hot water
• 1/4 teaspoon salt
• cayenne

Method

1. 1

   Put butter in a bowl, cover with cold water, and wash.

2. 2

   Divide into three pieces.

3. 3

   Melt the first piece with yolks and lemon juice in a double boiler, then add the second and third pieces.

4. 4

   Add hot water and cook for 1 minute longer, seasoning with cayenne and salt.

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo. Plum Pudding. 1% loaf stale bread broken, 2 cups sugar, pour over 1 pt. hot milk, 1% lb. suet, 4 eggs, 1 lb. seeded raisins, 1 lb. cleaned currants, 1 lb. citron peel cut fine, 1 teaspoon each cinna- mon and ginger, 1 teaspoon lemon extract, 3 teaspoons baking powder. Mix in flour the last thing, make quite stiff, add 1 lb. walnuts and bake three hours. MRS. B. R. McDONALD. Pudding Sauce (Cherry). 3 tablespoons butter, 2 tablespoons flour, 144 cups cherry juice, 2 tablespoons lemon juice, 14 cup sugar. Mix butter and flour and add to scalded fruit juice, add Sugar and let boil three minutes. Serve hot. GRACE FAUSETT. Tapicoa Cream. 3 tablespoons pearl tapioca, 3 cups sweet milk, 3 eggs, 44 cup sugar, 14 teaspoon salt, 14 teaspoon vanilla. Soak tapioca in milk 1 hour, cook in double boiler 14 hour. Mix yolks, salt and sugar, add to the tapioca and cook until it thickens. Cool slightly, add whites beaten stiff, cool, flavor and serve. MRS. BE. BE. DEEM. Orange Pudding. Cut 4 oranges in cubes and put in bowl. Sprinkle sugar over, bring 2 cups milk to boiling point, then stir in 2 tablespoons cornstarch dissolved in milk. When thick add yolk of 2 eggs beaten with 2 tablespoons sugar. Let cool, then pour. over oranges, spread on meringue and brown. . MRS. BENTON RANDOLPH. Steamed Pudding. 1 pt. bread crumbs, 1 cup New Orleans molasses, 1 cup hot milk, 1 tablespoon butter warmed in milk, 2 cups raisins, 1 cup flour, 1 egg, i teaspoon soda, nutmeg. Pour into bowl or pan, set in steamer over boiling water and steam 2 hours. MIS. JOSEPH BARBOGLIO, Helper. Cheese Custard. 14 teaspoon salt

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