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Mustard Sauce

Brown lightly together half a tablespoonful of butter and half a tablespoonful of flour. Add slowly a quarter of a cup of hot water. Beat well.

When thick and smooth, stir in half a tablespoonful lemon juice, a little salt and cayenne, and one scant teaspoonful of mixed mustard. Then beat in slowly two tablespoonfuls of cream.

Sour Cream Dressing (for Vegetable Salads) Mash one hard-cooked egg yolk with half a teaspoonful of butter until very smooth and creamy. Season with salt, paprika, a little mustard, and two tablespoonfuls of lemon juice. Beat in four tablespoonfuls of sour cream, or any unsweetened condensed milk that may have soured.