Drawn Butter Sauce

¼ cup of butter

¼ cup of flour

½ teaspoonful of salt

½ teaspoonful of pepper 2 cups of cold water ¼ cup of butter

Make a white roux with the first four ingredients; stir in the water and cook, stirring constantly until boiling; let boil about five minutes, add a few drops of lemon juice and beat in the last measure of butter a little at a time.

Soubise Sauce

6 peeled white onions ½ cup of butter

2 cups of thick Bechamel Sauce Salt and paprika as needed

Slice and parboil the onions, drain and press out all of the water; put them in a saucepan with the butter, cover close and let cook over a moderate fire without browning. When tender add the sauce and press through a sieve. Reheat. Season with salt and pepper.

Parsley Sauce, No. 1

1 cup of parsley leaves 1¼ cups of water (about) 2 tablespoonfuls of butter 2 tablespoonfuls of flour ¼ teaspoonful of salt ¼ teaspoonful of pepper

1 or 2 egg yolks

1 tablespoonful of fine-chopped parsley ½ tablespoonful of lemon juice ¼ cup of butter in bits

Bruise and crush the parsley and let cook in the water five minutes; strain off the water and use with the other ingredients in the usual manner. Finish with the yolks, parsley, lemon juice and butter.

Parsley Sauce, No. 2

Put one cup (lightly measured) of fine, soft, white bread crumbs and half a cup of fine-chopped parsley (lightly measured) over the fire in a pint of broth. Add a scant half-teaspoonful of salt, a dash of pepper, and cook and stir until smooth and very hot. Beat in two tablespoonfuls of butter and a tablespoonful (scant) of lemon juice and serve.

Sauces of Emulsified Fats Mayonnaise Dressing

(Quickly made without danger of separation)

1 yolk of egg

¼ teaspoonful of salt

¼ teaspoonful of pepper

2 tablespoonfuls of vinegar or lemon juice 1 cup of olive oil 2 tablespoonfuls of boiling water

Beat the yolk of egg; add the salt and paprika and beat again, then, use an egg-beater, and beat in the vinegar or lemon juice; beat vigorously, then add a teaspoonful of olive oil and continue the beating; add oil, a teaspoonful at a time, three or four times, beating vigorously meanwhile, then add the oil by the tablespoonful, until a cup in all has been used. Finish with the boiling water, beating it in, in the same manner as the oil. By adding all the acid to the yolk before oil is used, the egg-beater may be used from the beginning and the larger surface over which the oil is spread lessens the liability of the mixture to curdle. The boiling water at the last also assists in preventing the "turning" or curdling of the sauce after it has been set aside. After the sauce is mixed cover with an earthen dish and set aside in a cool place. The sauce will thicken still more upon cooling.

Chantilly Mayonnaise

To half a cup of double cream and one-fourth a teaspoonful, each, of salt and paprika beaten firm, fold in one cup of mayonnaise dressing.