Fish Mayonnaise

Take the yolks of four hard-boiled eggs rubbed to a paste with Lautier's salad oil. Add salt, pepper, mustard, two teaspoons white sugar, and lastly six tablespoonsful of vinegar. Beat the mixture until light. Have a pound or so of cold boiled fish cut in pieces an inch long. Just before pouring the dressing on add lightly white of one egg beaten stiff. Serve the fish in a glass dish, with six tablespoons of vinegar, and half the dressing stirred in. Spread the rest over the top, and garnish with lettuce.

White Wine Sauce. (Good)

One cup of butter, two pounds of powdered sugar, three wineglasses of sherry or Madeira wine, one-half teacup boiling water, one teaspoonful grated nutmeg. Cream the butter with the sugar, adding a little of the boiling water at a time; beat very hard until creamy; then add the wine and nutmeg. Put into a saucepan and set this in pan of boiling water. Stir constantly; let it get very hot, but not boil. Take it from the fire, but leave the saucepan in hot water, until ready to serve. This sauce should be as white as milk, and is very nice. Enough for a large pudding.

Hard Sauce

Beat to a cream one-quarter cup of butter; add gradually one cup of powdered sugar, and beat until very light; add whites of two egg, one at a time, and beat all until light and frothy; then add one teaspoonful of vanilla or one tablespoon-ful of brandy. Heap it on a small dish, sprinkle lightly with grated nutmeg, and stand away on the ice to harden.

Montrose Sauce

Cover one heaping tablespoonful of gelatine with two of cold water, and soak half an hour. Put one pint of cream on to boil in farina boiler. Beat the yolks of three eggs and one-quarter cup of powdered sugar together until light; then stir into boiling cream. Stir about one minute, then add gelatine and stir until dissolved. Take from the fire; add one teaspoonful of vanilla, two tablespoonsful of brandy and four of sherry. Mix well and stand away to cool. This is a nice filling for cream puffs, or to use as a sauce for cake.

Vanilla Sauce

Put one pint of milk on to boil in farina boiler. Beat the yolks of four eggs and two tablespoonsful of sugar together until light; then add them to the boiling milk; stir over fire for two minutes; add vanilla and put away to cool.

"The Lautier Fils Company," of New York, importers of French salad oil, have the finest grade of oil I have ever tasted; it is so pure and sweet that it can be eaten on bread.