Sauce For Lobsters

5 tablespoonfuls fresh butter. Teacupful vinegar.

Salt and pepper to taste, with a heaping teaspoonful white sugar. 1 teaspoonful made mustard. Minced parsley.

Beat the butter to a cream, adding gradually the vinegar, salt, and pepper. Boil a bunch of parsley five minutes, chop small; beat into the butter; lastly the sugar and mustard. The butter must be light as whipped egg.

Bread Sauce

1 pint milk.

1 cup bread-crumbs (very fine).

1 onion, sliced.

A pinch of mace.

Pepper and salt to taste.

3 tablespoonfuls butter.

Simmer the sliced onion in the milk until tender • strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boiling water and more butter.

This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.

White Celery Sauce

2 large heads of celery.

1 teacupful of broth in which the fowl is boiled.

1 " cream or milk.

Salt and nutmeg.

Heaping tablespoonful flour, and same of butter.

Boil the celery tender in salted water; drain, and cut into bits half an inch long. Thicken the gravy from the fowl - a teacupful - with the flour; add the butter, salt, and nutmeg, then the milk. Stir and beat until it is smooth; put in the celery; heat almost to boiling, stirring all the while; serve in a tureen, or, if you prefer, pour it over the boiled meat or fowls.

Onion Sauce

4 white onions. 1 teacupful hot milk.

3 tablespoonfuls butter. Salt and pepper to taste.

Peel the onions, boil tender, press the water from them, and mince fine. Have ready the hot milk in a saucepan; stir in the onions, then the butter, salt, and pepper. Boil up once.

If you want to have it particularly good, make nice melted or drawn butter (No. 3); beat the mashed onion into it; add a teacupful of cream or new milk, season, boil up, and serve.

Maitre d'Hotel, Sauce+

1 teacupful drawn butter. 1 teaspoonful minced parsley. 1 lemon. Cayenne and salt to taste.

Draw the butter (No. 2); boil the parsley three minutes ; take it out and lay in cold water five minutes, to cool; chop and stir into the butter; squeeze in the lemon-juice, the pepper and salt; beat hard with an egg-whip, return to the fire, and boil up once.

This is a "stock" sauce, being suitable for so many dishes, roast or boiled.

Mint Sauce For Roast Lamb

2 tablespoonfuls green mint, chopped fine. 1 tablespoonful powdered sugar. Half a teacupful cider vinegar.

Chop the mint, put the sugar and vinegar in a sauce boat, and stir in the mint. Let it stand in a cool place fifteen minutes before sending to table.