Maitre D'Hotel Butter

1 tablespoonful butter.

1 teaspoonful chopped parsley.

Juice ½ lemon.

Cream the butter. Add the parsley and lemon juice. Spread over the fish and let soak in. This is nice also for porterhouse or other steaks.

White Celery Sauce For Boiled Poultry

Boil 5 or 6 heads of celery (cutting off the green tops and chop the remainder in inch long bits,) toil in 1 pint of water until tender. Mix 1 table-spoonful of flour with a little milk, and stir into a pint of cream or milk. Add 1 tablespoonful of butter, and pour into the celery. Season with salt and let it just boil up.

Oyster Sauce

Put ½ pint of milk into a stewpan over the fire. Rub 1 tablespoonful of flour with ½ cup of butter. When the milk boils put with it a pint of small oysters, then pour over the butter and flour ½ a pint of boiling water, stirring all the time. When smooth, add it to the milk and oysters. Season with salt, pepper, and serve with boiled meat, turkey or fowl.

Horse-Radish Sauce (For Roast Beef)

4 tablespoonfuls grated horse-radish. 2 tablespoonfuls sweet cream. Season with a little mustard and salt. Mix and add 4 table-spoonfuls best vinegar. Mix and stir well.

Egg Sauce

2 hard-boiled eggs mashed fine. 1 tablespoonful melted butter mixed with the eggs. ½ teacupful milk.

1 tablespoonful of flour made smooth with milk. Stir all together. Heat to boiling point and serve, first seasoning with salt and pepper. A boiled onion chopped fine is sometimes added. Send up with fresh fish. Or, omit the onion and add 1 teaspoonful mustard.

Onion Sauce

Parboil 4 or 5 onions in water. Drain. Cover with milk. Let them boil gently one-half hour. Turn off the milk. Chop the onions fine. Put 1 tablespoonful of butter into the saucepan. Stir in 1 teaspoonful of flour smoothly. Add the milk by degrees. Stir until it thickens. Add the onions and let it boil up. Serve with rabbits, tripe, boiled poultry, or boiled fresh meat.

Chilli Sauce

1 peck large ripe tomatoes. 16 green peppers.

4 large onions.

6 tablespoonfuls sugar.

2 tablespoonfuls salt.

2 tablespoonfuls ground cinnamon. 1 tablespoonful ground cloves. 1 tablespoonful black pepper. 4 cups cider vinegar. 1 tablespoonful ground allspice. Chop fine, or the tomatoes can be simply cut up with a knife. Add the sugar and salt and boil down quite thick. From two to three hours will suffice. When nearly done add the vinegar and spices and boil a short time longer.

Bottle Shrimp Sauce

1 pint of broth or water. 1 heaping tablespoonful butter. 1 heaping tablespoonful flour. ½ can of shrimps. Yolk of 1 egg. Stir the flour and butter together over the fire. When this boils up add the broth or water. Let it cook until thick two or three minutes. Drop in the yolk of an egg and beat. Season with salt and pepper, and put in the canned shrimps.

Mushroom Sauce.½ pint of mushrooms cut in bits. If canned, drain from their liquor and fry with 1 tablespoonful of butter. Season with pepper and salt. When slightly colored draw to one side of the pan. Put in a heaping spoonful of flour and rub smooth with hot butter. When the flour is a little browned pour the mushroom liquor in gradually, adding a few tablespoonfuls of water. If fresh, pour in a cup of boiling water, covering the mushrooms. Let all boil up together and squeeze in the juice of a lemon. Serve with beefsteak or roast meats. This sauce may be poured over a beefsteak. Nice with poultry.