White, Milk Or Cream Sauce

Rub together a tablespoonful of butter and one of flour; add half a pint of cold milk, stir until boiling; take from the fire, add half a teaspoonful of salt and a saltspoonful of white pepper. Serve with boiled mutton, potatoes, white meats or green vegetables.

English Drawn Butter

Rub together a tablespoonful of butter and one of flour. Add slowly half a pint of boiling water, beating all the while. Boil for a moment, take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper, and then stir in another tablespoonful of butter.

Serve with summer squash, stewed cucumbers or other green vegetables.

By adding the juice of half a lemon this sauce will answer nicely for fish.

Chilli Sauce

Peel, cut in halves and press out the seeds from six good-sized tomatoes; chop the flesh very fine and drain the pulp in a sieve until dry. Add a saltspoonful of celery seed, a tablespoonful of grated onion, two tablespoonfuls of tarragon vinegar, half a teaspoonful of salt and a drop of Tabasco. Rub the mixing-spoon with a clove of garlic. Stir the mixture for a moment and serve with boiled or broiled lobster, or with cold meats.

If fresh, sweet, red chillies are at hand put one in the oven until the skin cracks, peel it off, remove the seeds, chop the flesh fine and use it in the place of Tabasco.

Sauce Hollandaise

Heat in a saucepan a slice of onion, a bay leaf, a little chopped celery or a saltspoonful of celery seed, a clove of garlic mashed, and four tablespoonfuls of tarragon vinegar. When reduced one-half strain and cool. Rub together one tablespoonful of butter and one of flour; add half a pint of boiling water and stir until boiling. Take from the fire; add the yolks of two eggs beaten; reheat; add a tablespoonful of butter cut in blocks, half a teaspoonful of salt, a dash of pepper and the vinegar. Press through a fine sieve.

This is one of the best of the fish sauces.

A plain sauce Hollandaise may be made by adding the yolks of two eggs slightly beaten and two tablespoonfuls of tarragon vinegar to English drawn butter.

Sauce Bearnaise

Beat the yolks of four eggs; add four tablespoonfuls of olive oil and four of stock; stir and cook over hot water until jelly-like. Be careful or it will curdle. Take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper and the scented vinegar made according to the recipe for sauce Hollandaise. This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planked.

Mayonnaise Sauce

Put the yolks of two eggs in a cold soup-dish or bowl; beat lightly, add a saltspoonful of salt, and slowly, drop by drop, six tablespoonfuls of olive oil; add a few drops of lemon juice and it is ready for use.

Where a large quantity of dressing is needed add more oil. Two eggs will hold a pint of oil, providing you add a little vinegar now and then.