Mock Hollandaise Sauce

2 tablespoons butter 2 tablespoons flour 1/2 cup milk 1/2 tablespoon salt.

1/8 teaspoon pepper Few grains cayenne Yolks 2 eggs 1/2 cup butter.

1 tablespoon lemon juice.

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

Horseradish Hollandaise

1/2 cup butter.

Yolks 3 eggs.

1/2 tablespoon vinegar.

1/2 teaspoon salt 4 tablespoons grated horseradish root.

2 tablespoons heavy cream.

Wash butter and divide in thirds. Put one-third in small saucepan with egg yolks, vinegar and salt. Place saucepan in larger saucepan containing boiling water, and stir constantly until butter is melted; then add second piece of butter and, as mixture thickens, third piece. Remove from fire and add grated horseradish root, and heavy cream, beaten until stiff.

Cucumber Hollandaise

4 tablespoons white tarragon vinegar 1 red pepper Yolks 5 eggs.

3/4 cup washed butter 1/2 teaspoon salt Few grains cayenne 2 cucumbers.

Cook vinegar with pepper (one of the small ones found in pepper sauce) until reduced to two tablespoons. Strain into saucepan, add egg yolks and one-third of the butter and stir constantly until mixture becomes heated, holding saucepan over boiling water in larger saucepan, placed on range. When butter is melted and mixture begins to thicken, add remaining butter in pieces, continuing the stirring. Add seasonings and cucumbers pared, chopped and drained from their liquor, then squeezed in cheese-cloth.