Brown Mushroom Sauce

One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pepper. Melt the butter. Add the flour, and stir until a very dark brown; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and simmer twenty minutes. Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef.

Brown Mushroom Sauce, No. 2

One pint of stock, two cloves, one small slice each of turnip, carrot and onion, three table-spoonfuls of butter, two of flour, half a can of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the vegetables in small pieces, and fry in the butter with the cloves until brown. Add the flour, and stir until dark brown; then gradually add the stock. Chop the mushrooms, stir into the sauce, and simmer half an hour. Rub through the sieve. Use the same as the other brown mushroom sauce.

White Mushroom Sauce

Make a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter only until smooth. Do not let it become browned.

Beurre Noir

Two table-spoonfuls of butter, one of vinegar, one of chopped parsley, one teaspoonful of lemon juice, half a tea-spoonful of salt, one quarter of a teaspoonful of pepper. Put the butter in a frying-pan, and when very hot, add the parsley and then the other ingredients. Boil up once. This sauce is for fried and broiled fish, and it is poured over the fish before sending to the table.

Maitre D' Hotel Butter

Four table-spoonfuls of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one quarter of a teaspoonful of pepper, one teaspoonful of chopped parsley.

Beat the butter to a cream, and gradually beat in the seasoning. This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice for fish and beefsteak.

Maitre D' Hotel Sauce

One pint of white stock, the yolks of three eggs, one heaping table-spoonful of corn-starch. Put the stock on to boil, reserving one-third of a cupful for the corn-starch. Mix the corn-starch with the cold stock and stir into the boiling. Boil gently for five minutes. Prepare the maitre d' hotel butter as directed in the rule, and add to it the yolks of the eggs. Gradually stir into this the boiling mixture. After placing the sauce-pan in another of boiling water, stir constantly for three minutes. Take off, and serve.

Hollandaise Sauce

Half a tea-cupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cupful of boiling water, half a teaspoonful of salt. Beat the butter to a cream; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a sauce-pan of boiling water. Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time. When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish.