Hollandaise Sauce

This is one of the best sauces for fish.

One-half cupful of butter. One-half cupful of boiling water. One-half lemon (juice only). One-quarter salt-spoonful of pepper. One salt-spoonful of salt. Three eggs (yolks only).

Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well; then add the lemon juice, salt and pepper. About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a sauce-pan of boiling water, and stir rapidly until the sauce thickens like boiled custard.

Sauce Tartare (A Cold Sauce)

One-half pint of mayonnaise dressing. (See "Salads.")

Three olives.

One cucumber pickle.

One table-spoonful of parsley.

Chop the olives, pickle and parsley very fine, and add them to the dressing. This sauce will keep a long time.

Maitre D"Hotel Sauce

Two table-spoonfuls of flour. One table-spoonful of chopped parsley. One table-spoonful of lemon juice. - Three-quarter cupful of butter. One pint of boiling water. Two eggs (yolks only). Salt and pepper to taste.

Prepare the same as drawn-butter sauce (see receipt), and when finished add the lemon juice and chopped parsley. Let it cool slightly, and add the beaten yolks of the eggs. Return to the range, and when well heated, but not to the boiling point, it is ready to use.

Bechamel Sauce

One-half pint of veal stock. One-half pint of cream. Two eggs (yolks only). Two table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste.

Heat the butter, and when bubbling, stir in the flour; mix until smooth, taking care it does not brown. Add the stock and cream gradually, and stir until the liquid boils. Take from the fire, and add the salt and pepper and the well beaten yolks. Let it stand in a warm place on the range two minutes, but do not let it boil after the eggs are added.

Egg Sauce

Make a cream sauce (see receipt), and add the whites of two hard-boiled eggs, chopping them very fine ; then press the yolks through a wire sieve, and add them also. The wire potato-masher (see "Kitchen Utensils") is just the thing to use for this purpose.

Oyster Sauce (For Boiled Fish)

One pint of small oysters. One-third cupful of butter. Three table-spoonfuls of flour. One cupful of milk. Salt and pepper to taste.

Heat the oysters in their own liquor to boiling point. Remove them from the fire after they have boiled half a minute, skim them, and drain off the liquor into another stew-pan. Rub the butter and the flour to a cream. Add the milk to the oyster liquor, and when heated to boiling point, stir in the creamed butter and flour. Let the liquid boil up once, season with salt and pepper, add the oysters, and serve as soon as the latter are heated through.

Lobster Sauce (For Boiled Fish)

One lobster.

One-half pint of drawn-butter sauce (see receipt).

Salt and pepper to taste.

Break up the coral of the lobster, and put it on a paper in a slow oven for thirty minutes. Then pound it in a mortar, and sprinkle it over the boiled fish when ready to serve. Chop the lobster meat, not too fine, and add it to the sauce, also putting in a pinch of the coral and the salt and pepper.

The effect is spoiled if the lobster is cut too fine. The sauce should be like a creamy bed for the lobster.

Mustard Cream

This is served with baked crabs or roast clams and is a dainty addition to those dishes.

One cupful of milk. One tea-spoonful of mustard. Three table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste.

Heat the milk in a double boiler. Beat the butter, flour and mustard to a cream, and gradually pour upon this cream the boiling hot milk, a little at a time. When well mixed, return all to the boiler, add the salt and pepper, boil three minutes, and serve.