Brown Sauce

From Mrs. John C. Coleman

Mix 1/2 teacupful of brown sugar with 1/2 the quantity of butter; add 1 pint of hot water and a little vinegar with such flavoring as may be desired. Use 1 tablespoonful of flour, moistened with milk, as a thickening, and boil. Should not be served hot.

Hollandaise Sauce

From Mrs. Walter Macgavin

Take 3 yolks of eggs and place saucepan on slow fire. Add butter gradually (cut in small pieces) ; stir all the time. As the butter melts and the sauce becomes thicker, add butter until there is sufficient for the number of people. Take off fire and place saucepan in a larger pan of hot water. At the last moment add the juice of l 1/2 limes.

Hollandaise Sauce

From Mrs. Monroe Salisbury

Three tablespoonfuls vinegar or lemon juice. Let boil until but 1 tablespoonful remains, then add 3 tablespoonfuls cold water. Allow to cool somewhat, then add the yolks of 3 eggs, one at a time, stirring vigorously. Put in double boiler and let warm slowly (never allow it to boil), adding 3 tablespoonfuls butter gradually. Stir constantly. Season with salt and pepper to taste. Serve either hot or cold. Add a little cold water if the sauce gets too thick.

Cucumber Sauce - For Fish

From Mrs. C. F. Aked

Whip 1/4 cup of thick cream until stiff, then add gradually 1 cup of grated cucumber, 1 teaspoonful of onion juice, 1/2 teaspoonful of salt, a dash of pepper, and 2 tablespoonfuls of lemon juice. Serve in cucumber or lemon cups, on the same dish with the shad roe.

Lemon Sauce - For Fish

From Mrs. C. F. Aked

Take 1 ounce of butter, 1/2 ounce of flour, 1/4 pint of water, 2 yolks of eggs, juice of 1/2 a lemon, a pinch of cayenne. Melt the butter, stir in (off the fire) the butter, rub smooth, then add the water and stir until it boils up. Take off, stir in very gradually the yolks of the eggs and the lemon juice, season with cayenne. Cook for a few minutes longer, being careful not to let boil. Serve immediately.

N. B. - This sauce is improved by the substitution of white fish stock, or the liquor from oysters in place of water.

Shrimp Sauce

From Miss Danforth

Make a butter sauce, add to it 2 tablespoonfuls of essence of anchovy, and 1/2 pint of picked shrimps. Stir well, and it is ready to serve.

Chocolate Sauce - Hot

From Mrs. C. F. Aked

Mix in a small saucepan 1 cupful of sugar, 1 1/2 ounces of grated chocolate and 4 tablespoonfuls of boiling water. Stir this oyer a hot fire until the mixture is smooth and glossy; then gradually beat in 1 cupful of hot milk. Boil for 5 minutes. Add 1 tea-spoonful of vanilla extract, and serve hot.

Maple Syrup And Nut Sauce

From Mrs. L. C. Van Arsdale, Of New York

Take 2 cups maple syrup, put on stove to boil; boil from 4 to 5 minutes, stirring occasionally, until it begins to thicken a little on the edges of the spoon. Take from the fire and beat a little, just until it thickens, then stir in a scant cupful of chopped English walnuts and set aside to cool.

N. B. - If this is beaten a little too long it will sugar and become hard, but this may be remedied by heating a little more syrup and mixing it in with the rest.

"Beat on, beat ever."