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Hollandaise Sauce

Heat a bay-leaf and one tablespoon of chopped onion in two tablespoons of vinegar to the boiling point. Strain and cool. Blend two tablespoons of flour with one of butter; add one-half pint boiling water and stir until it boils; add vinegar. Take from fire and add the yolks of two eggs, one-half teaspoon of Larkin Table Salt, and one-eighth teaspoon of Larkin White Pepper.