Horseradish Sauce

Into a cupful of drawn butter beat a great spoonful of grated horseradish wet with lemon juice, and work to creamy whiteness.

Anchovy Sauce

Beat a tablespoonful of anchovy paste into a cupful of drawn butter, adding the juice of half a lemon and a dash of cayenne or paprika.

Shrimp Sauce

Into a cupful of drawn butter beat a good teaspoonful of anchovy sauce, the juice of half a lemon, and half a can of shrimps minced fine and made very hot in a tablespoonful of boiling butter. Simmer for two minutes and serve.

An excellent fish sauce.

Celery Sauce

Boil half a cupful of minced celery in a cupful of hot water for fifteen minutes. Strain through a cloth, pressing hard. Return the liquor to the fire and boil up. Then cook with it a roux made of two tablespoonfuls of butter and the same of flour. Have ready the yolk of an egg, beaten light. Pour the hot sauce upon it, stir less than one minute over the fire, season with salt and paprika and pour out.

A nice accompaniment to boiled fowl and to boiled mutton.

Tomato Sauce

Peel and slice a quart of tomatoes; cook twenty minutes and strain through a coarse bag into a saucepan. Season with a tea-spoonful of onion juice, one of sugar, a little salt and pepper, and when it boils stir in a tablespoonful of butter cooked to a roux with one of flour. Simmer two minutes and serve.

Caper Sauce

Into a cupful of good drawn butter stir a great spoonful of minced capers and a teaspoonful of onion juice.

Maitre D'Hotel Sauce

Beat two tablespoonfuls of soft butter to a cream with the juice of half a lemon and a tablespoonful of finely-minced parsley. It should be a fine, pale green when done. Serve cold with hot fish.

Mint Sauce

Chop six sprays of mint very fine, and add to half a cupful of vinegar in which have been dissolved two tablespoonfuls of white sugar and a dash of pepper.

Serve cold with roast lamb.

Onion Or Soubise Sauce

Boil two onions of fair size in two waters and until soft all through; mince and mix with a cupful of drawn butter. Season with pepper and salt, beat to a cream over the fire, and when very hot, serve.

Bread Sauce

Heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to taste and a teaspoonful of onion juice. Boil up and stir in lightly half a cupful of fine bread-crumbs, previously dried, but not colored in the oven. They should be tossed up several times while drying to prevent clotting, and be very crisp.

Serve with boiled chicken.

Bearnaise Sauce

Beat the yolks of two eggs very light, put into a round-bottomed saucepan and set in one of boiling water; stir into it, a few drops at a time, three tablespoonfuls of salad oil, heating as you stir; then, as gradually, the same quantity of boiling water; next, one tablespoonful of lemon juice, a dash of cayenne and salt.

It is served with all sorts of fish, also with chops, cutlets and steaks.