Hollandaise Sauce, No. 1

Butter, 1/2 cup,

Eggs, 4 yolks,

Lemon juice, 1 tablespoon,

Boiling water, 1 cup,

Salt, cayenne, nutmeg.

Put the butter into a double boiler and cream it with the egg-yolks, adding them one by one. Stir in the lemon-juice, and add a pinch of salt, a dash of cayenne, and a little grated nutmeg. Stir it until it is thick, then add the boiling water gradually, and continue to stir until the mixture is creamy, then serve.

Hollandaise Sauce, No. 2

Butter, 1 tablespoon, Flour, 1 tablespoon, Brown sugar, 1 tablespoon, Stock, 1/2 pint, Lemon-juice, 1 teaspoon, Egg, 1 yolk, well beaten, Salt, pepper.

Heat all the ingredients together. Boil for 5 minutes, and take from the fire. Last of all add the beaten yolk of 1 egg.