Drawn Butter

1/4 pound fresh butter 1 tablespoon flour

1/2 cup hot water

Cut up butter and mix with flour. Place in saucepan and add hot water. Cover the pan and place in boiling water. Move pan around continually in the same direction, till butter is entirely melted and begins to simmer. Then let pan rest till it boils up. If set on too hot a fire, contents will be oily. If not well mixed, the butter and flour will be lumpy. Avoid too much water.

Egg Sauce

2 tablespoons flour 1/2 cup warm water

2 hard-boiled eggs 1 pint boiling water

Stir flour and butter together. Gradually add the boiling milk, then chopped eggs. Do not let sauce boil, but keep just under boiling point. Pour a little over fish and serve rest separately.

Fish Sauce

Mrs. G. E. Seybolt.

1 pint drawn butter 1 tablespoon pepper sauce or Worcestershire sauce

6 hard-boiled eggs sliced lemon salt

To drawn butter add pepper or Worcestershire sauce, a little salt and hard-boiled eggs chopped fine. Pour over boiled fish and garnish with sliced lemons.

Hollandaise Sauce For Fish

1/2 juice leman

2 egg yolks

juice 1/2 lemon

cayenne pepper 1/2 teaspoon salt 1/2 cup boiling water

Cream the butter and the yolks, lemon juice, salt and pepper. Place the bowl in a dish of hot water on the stove, and beat the mixture with an egg beater one minute. Add the boiling water, beating all the time. When of consistency of custard, it is done.

Mushroom Sauce

12 mushrooms

1 tablespoon butter 1/2 tablespoon chopped onion

1 tablespoon flour

1/2 tablespoon lemon juice 1/2 teaspoon salt 1 cup hot water or stock

Melt the butter, and stir into it the flour and onion. Then pour in the hot water or stock, a little at a time. Put through a strainer and add salt and mushrooms. Stir and cook long enough for the mushrooms to become thoroughly heated, and just before serving add lemon juice.

Oyster Sauce

1 pint oysters

1 cup milk or cream

2 tablespoons cold butter

cayenne and salt 1 tablespoon flour

Heat oysters in their own liquor until they begin to ruffle. Skim out the oysters into a warm dish. Add to the liquor the milk or cream, butter, pinch of cayenne and salt. Thicken with flour stirred to a paste. Boil up and add to the oysters. Served with fish, boiled turkey or white meats.

Tomato Sauce

1 quart tomatoes

1 slice onion

2 cloves

pepper and salt

1 ounce butter 1 tablespoon flour

Boil together for twenty minutes tomatoes, onions, cloves, salt and pepper. Strain through a sieve. Melt butter in another pan. As it melts, stir in flour until mixture browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops or roast beef.