Hollandaise Sauce (For Baked, Broiled Or Boiled Fish)

1/2 cup of butter. Yolks of three eggs. Juice of half a lemon.

1/4 teaspoonful salt.

Speck of paprica or pepper.

1/2 cup boiling water.

Rub the butter to a cream in a double boiler, beat in the yolks one at a time, then add the lemon juice, salt and pepper. About ten minutes before using, add the boiling water, cook over hot water, stirring continuously until it thickens. Potato balls are first cooked and served in the sauce and poured around the fish.

Horseradish Sauce (For Fish And Veal)

Cook in double boiler for twenty minutes one-half cup of freshly grated horseradish, and one-half cup of fine bread crumbs, then add one cup of cream and season with salt and pepper. If milk is used instead of cream, mix with it the beaten yolk of an egg and just before serving add a tablespoonful of butter.

Cucumber Sauce (For Fish.)

Pare one good-sized cucumber, grate. Season with salt, pepper and tarragon vinegar. Common vinegar can be used in place of the other.

Mint Sauce (For Lamb)

1 cup finely chopped mint. 1/4 cup sugar.

1/2 cup vinegar.

Mix all together. Serve cold or hot. If cold, let it stand an hour before serving. If hot heat only to the boiling point.

Mustard Sauce (Corn Beef Or Fish)

Make one cup of drawn butter sauce, add to it one tablespoonful of mustard mixed with a tablespoonful of vinegar and a little paprica or red pepper.

Horseradish Sauce

Whip one-half cup of thick cream and stir into it two tablespoonfuls of grated horseradish that has been drained from the liquid; add one-fourth teaspoonful salt. Serve with cold meats, broiled fish or baked beans.

Champagne Sauce (For Ham)

Put in a sauce pan one cup of champagne, or white wine, one teaspoonful of sugar, one clove, four peppercorns. Let them heat very slowly for ten minutes. Strain, add a cup of brown sauce, and if convenient one-half cup of mushrooms.

Mustard Sauce For Ham

3 tablespoonfuls mustard. 1 tablespoonful sugar.

1 beaten egg.

Mix these together and cook over hot water adding slowly one-half cup of water and vinegar mixed. Cook until a thick custard. Remove and add one tablespoonful of olive oil. This sauce can be served hot or cold.

Maitre D'Hotel Sauce

(Broiled Fish and Steak). (Mrs. Lincoln).

1/4 cup butter.

1/2 teaspoonful of salt.

Speck of pepper.

1 tablespoonful each of chopped parsley and lemon juice.

Rub the butter to a cream, add the salt, pepper and parsley and very slowly the lemon juice.

Espagnole Sauce

Make a white sauce, add to it two yolks of eggs, beaten slightly, diluted with two tablespoonfuls of cream. Dissolve one tablespoonful of granulated gelatine in one cup of highly seasoned hot chicken stock. Mix with the white sauce and when cool dip pieces of cooked chicken, veal or lamb in it. When cold, dip again to give it another coating. Serve very cold on lettuce leaves. Garnish with olives stuffed with peppers.