at with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.

HOLLANDAISE SAUCE--II

Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
[Page 26]
boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.

HORSERADISH SAUCE--I

Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.

HORSERADISH SAUCE--II

Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.

HORSERADISH SAUCE--III

To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
[Page 27]
Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half. Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.

BROWN ITALIAN SAUCE

Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.

[Page 28]
JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.

LEMON SAUCE--I

Melt half a cupful of butter and add to it the