14. Drawn Butter No. 1

One and a half teaspoonfuls flour, two ounces butter, one small cup hot water; wet the flour to a paste with cold water, and stir in the hot water. When boiling add the butter and stir until well mixed. Boil one minute.

15. Drawn Butter No. 2

Heat one cup milk to boiling point and add one tablespoon-ful of butter rubbed to a cream with two tea-spoonfuls flour, stirring the while. Add a pinch of salt and boil one minute.

16. Cream Sauce No. 1

Heat one pint cream, or one-half milk and one-half cream, in a double boiler, with a little salt and a little chopped parsley; thicken with one tablespoon-ful butter creamed with one tablespoonful flour. Boil one minute.

17. Cream Sauce No. 2

Put one table-spoonful butter in a saucepan, and when hot add one tablespoonful flour and stir till smooth. Add gradually one cupful milk or cream, a little salt, a few drops onion juice, and boil up once.

18. Egg Sauce

Make a drawn butter sauce No. 2 and add two hard-boiled eggs chopped fine and a little minced parsley.

19. Hollandaise Sauce

Rub one-half cup butter to a cream; add the yolks of two eggs, one at a time, and beat well; stir in the juice of half a lemon, one saltspoonful salt; when ready to serve add one-half cup boiling water, place the bowl in a pan of boiling water or in the top of teakettle and cook until thick as custard, stirring all the time.

20. Sauce Tartare

Make a mayonnaise dressing and add one tablespoonful finely chopped Gherkins pickles.

21. Maitre D'Hotel Sauce

To one cup drawn butter No. I add one teaspoonful minced parsley and the juice of a lemon. Boil up and serve.