Egg Sauce

1 cup court bouillon

3 tablespoons butler

2 tablespoons flour 1 hard-cooked egg Salt

Pepper

Melt two tablespoons butter; add flour, and, when smooth, add court bouillon, stirring until it boils. Season to taste, with salt and pepper; add remaining butter and egg thinly sliced or chopped. Or, omit hard-cooked egg, and add two egg yolks, slightly beaten, and Sunkist lemon juice, to taste.

Hollandaise Sauce

1/2 cup butter

Yolks of 2 eggs

1/4 teaspoon salt

Few grains cayenne

1 tablespoon Sunkist lemon juice

Wash butter; divide in three pieces, and put one piece with egg yolks and lemon juice in a saucepan. Work together until smooth, and set saucepan over hot water, stirring constantly until butter begins to melt. Then add second piece of butter, and, as it thickens, the third piece, lifting saucepan occasionally from water, that sauce may not curdle. Season with salt and cayenne, and serve immediately. If sauce curdles, add one tablespoon of heavy cream or two tablespoons white sauce, and beat well. For a thinner sauce, add one-third cup boiling water, and cook one minute. Serve with fish, steak, or vegetables.

Horseradish Hollandaise Sauce

To Hollandaise Sauce add three tablespoons grated horseradish root and two tablespoons heavy cream.

Mock Hollandaise Sauce

2 tablespoons butter

2 tablespoons flour - 1/2 cup milk

1/2 teaspoon salt - 1/8 teaspoon pepper

Few grains cayenne

2 egg yolks - 1/2 cup butter

1 tablespoon Sunkist lemon juice

Melt butter; add flour, and stir until well blended; then add milk, salt, pepper, and cayenne, and bring to boiling point. Stir in the egg yolks, butter (bit by bit), and Sunkist lemon juice. Serve immediately.

Orange Marmalade

Bavarian Cream

1 tablespoon gelatine

1/4 cup cold water

1 cup Sunkist orange marmalade

1 tablespoon Sunkist lemon juice

1 cup heavy cream

Soak gelatine in cold water for five minutes; dissolve by setting the dish of gelatine in one of hot water. When dissolved, add the orange marmalade, in which the peel has been finely chopped; add lemon juice, and fold in the cream, beaten stiff. Mold, chill, and serve with raspberry or strawberry jam, or with fresh strawberries.

For individual service, pin a piece of stiff white paper around paper charlotte russe cups or punch-glasses, making them one inch higher. Put in Bavarian Cream until cup is two-thirds full; add a layer of raspberry jam; then enough Bavarian Cream to come to top of paper. When firm, remove the paper and garnish with a whole strawberry, from the jam, pieces of orange peel, from orange marmalade, and whipped cream, sweetened, flavored, and forced through pastry-bag and tube.