Lobster Sauce

One small lobster, four table-spoonfuls of butter, two of flour, one-fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice, one pint of boiling water. Cut the meat into dice. Pound the "coral" with one table-spoonful of the butter. Rub the flour and the remainder of the butter to a smooth paste. Add the water, pounded "coral" and butter, and the seasoning. Simmer five minutes, and then strain on the lobster. Boil up once, and serve. This sauce is for all kinds of boiled fish.

Butter Sauce

Two table-spoonfuls of flour, half a cupful of butter and one pint of boiling water. Work the flour and butter together until light and creamy, and gradually add the boiling water. Stir constantly until it comes to a boil, but do not let it boil. Take from the fire, and serve. A table-spoonful of lemon juice and a speck of cayenne may be added if you choose. A table-spoonful of chopped parsley also gives an agreeable change.

White Oyster Sauce

One pint of oysters, three table-spoonfuls of butter, one heaping table-spoonful of flour, one of lemon juice, salt, pepper, a speck of cayenne. Wash the oysters in enough water, with the addition of the oyster liquor, to make a pint. Work the butter and flour to a smooth paste. Let the water and oyster juice come to a boil. Skim, and pour on the flour and butter. Let come to a boil, and add the oysters and seasoning. Boil up once, and serve. Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment.

Brown Oyster Sauce

The same ingredients as for the white sauce. Put the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the other ingredients. Boil up once more, and serve. In the brown sauce stock can be used instead of water. The sauce is served with broiled or stewed beefsteak.

Shrimp Sauce

Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ready to serve.

Anchovy Sauce

Make the butter sauce, and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice.

Egg Sauce

Six hard-boiled eggs, chopped fine with a silver knife or spoon; half a cupful of boiling cream or milk, and the butter sauce. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve.

Pine Herbs Sauce

One table-spoonful of chopped onion, two of chopped mushroom, one of chopped parsley, two of butter, salt, pepper, one pint of white sauce, No. 3. Put the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once.

Caper Sauce

Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy.

Mustard Sauce

Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings.