Cream the butter, add yolks of eggs one at a time, beating it thoroughly, then add water. Cook in a double boiler till it thickens to the consist ency of a custard. The seasoning, which consists of salt, cayenne, and lemon juice, is added just before the boiler is lifted from the fire.
Bechamel Sauce.
cupfuls white stock, 1 slice onion, 1 slice carrot, Bit bay leaf, Sprig parsley, 6 peppercorns, 4 tablespoonfuls butter, 4 tablespoonfuls flour, 1 cupful scalded milk, Salt and pepper.
Cook white stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain. It should be cooked down to about 1 cupful liquor. Melt butter, add flour, add the hot sauce to scalded milk, and season.
'White Mushroom Sauce.
4 tablespoonfuls butter, 1 slice carrot, 1 slice onion, Bit bay leaf, Sprig parsley, 6 peppercorns, 4 tablespoonfuls flour, 9 cupfuls white stock, I can mushrooms, teaspoonful lemon juice, Salt and pepper.
Melt butter, add carrot, onion, bay leaf, parsley, peppercorns, flour, and, slowly, white stock. Cook five min utes, remove seasonings, and add mushrooms cut in pieces. Add lemon juice, salt, and pepper.
Shrimp Sauce.
1 cupful shrimps, 1 tablespoonful butter, 1 tablespoonful flour, Salt, pepper, paprika, 1 tea.spoonful anchovy paste.
Pound shrimps, skins and all, in a mortar. Boil afterwards for ten minutes in a cupful water. Press the liquor through a puree strainer. Mix butter and flour to a paste; pour over it the shrimp liquor. Season with salt, pepper, and paprika; add an chovy paste. Just before serving, add six shrimps cut in inch pieces.
Drawn-Butter Egg Sauce. 1 tablespoonful butter, 1 tablespoonful flour, 1 cupful fish stock, 6 slices hard-boiled egg, Salt and pepper.
Cook together until well mixed the butter and flour. Add fish stock. Simmer five minutes, season with salt and pepper, and serve in a tu reen in which have been placed the slices of hard-boiled egg.
Thin White Sauce.
2 cupfuls milk, 2 tablespoonfuls butter, 9 tablespoonfuls flour, Pepper and salt.
Put the butter in a small saucepan, and let it melt over a slow fire. Add the flour, and blend to a paste with a wire whisk. Add the seasonings, then the scalded milk, and beat till the sauce gets creamy.
Tomato Sauce.
can tomatoes, 1 slice onion, I cupful butter, 3 tablespoonfuls flour, Pepper and salt.
Cook the tomatoes with onion for ten minutes, squeeze through a po tato ricer, and to the pulp add the butter and flour rubbed to a paste, also the seasoning, then beat till creamy.
Horse-Radish Sauce.
cupful grated horse-radish, 4 tablespoonfuls p owder ed cracker, cupful cream, 1 tablespoonful powdered sugar, teaspoonful mustard, 2 tablespoonfuls vinegar, 1 teaspoonful salt, I teaspoonful pepper.
Blend all the ingredients together, heat over boiling water, and serve with boiled beef.
Cold Horse-Radish Sauce.
3 tablespoonfuls grated horse ' radish, 1 tablespoonful vinegar, Dash McIlhenny's Tabasco Sauce, I teaspoonful salt, cupful thick cream.
Mix the horse-radish, vinegar, and seasonings, then beat in with a fork the cream, which has been whipped to a stiff froth.
Hint Sauce.
I cupful sugar, I cupful vinegar, 1 cupful fresh mint.
Strip the mint free from its tough leaves and stalks; chop it slightly, wash and put in the vinegar, melt the sugar in a tablespoonful boiling wa ter, add it to the sauce, and serve cold with roast lamb.