1 tablespoon lemon juice 3 tablespoons olive oil.
1/4 teaspoon salt.
A few drops of onion juice.
Dissolve the salt in the lemon juice, add the onion and then the oil. If desired the oil or the lemon juice may be increased.
Beat the eggs sufficiently to blend the yolk and the white, but not until foamy. Add the lemon juice, the pineapple, apple, or other juice, and the sugar. Cook in a double boiler, stirring constantly until thickened, Set in cold water to cool.
2 tablespoons butter 2 tablespoons flour 1 cup cream 1/2 cup lemon juice.
3 egg yolks 1/2 teaspoon salt 2 tablespoons sugar 2 cups whipped cream.
Melt the butter in a double boiler, stir in the flour and then the cream (sour cream being preferable). Stir until it begins to thicken. Beat the egg yolks. Add salt, sugar and lemon juice. Turn into the thickened cream. Cook in a double boiler about five minutes or until the eggs begin to thicken. Cool and when cold fold in the whipped cream.