The Twentieth Century Home Cook Book

Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.

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Dutch Sauce For Fish

Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste. Put all on together, keep stirring until it thickens, don't let it boil or it will curdle. Good for salads made of hard-boiled egg or cold fish.

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