through a silk sieve, and it is
ready for use.

~HAM SAUCE~--After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.

~HORSERADISH SAUCE~--Place in a basin one tablespoonful of moist sugar,
one tablespoonful of ground mustard, one teacupful of grated
horseradish, and one teaspoonful of turmeric, season with pepper and
salt and mix the ingredients with a teacupful of vinegar or olive oil.
When quite smooth, turn the sauce into a sauceboat, and it is ready to
be served.

~LEMON BUTTER~--Cream four level tablespoons of butter and add gradually
one tablespoon of lemon juice mixing thoroughly.

~LEMON SAUCE FOR FISH~--Squeeze and strain the juice of a large lemon
into a lined saucepan, put in with it one-fourth pound butter and
pepper, and salt to taste. Beat it over the fire until thick and hot,
but do not allow to boil. When done mix with sauce the beaten yolks of
two eggs. It is then ready to be served.

~LOBSTER BUTTER~--Take the head and spawn of some hen lobsters, put them
in a mortar and pound, add an equal quantity of fresh butter, and pound
both together, being sure they are thoroughly mixed. Pass this through a
fine hair sieve, and the butter is then ready for use. It is very nice
for garnishing or for making sandwiches.

~MAITRE D'HOTEL BUTTER~--Cream one-fourth cup of butter. Add one-half
teaspoon salt, a dash of pepper and a tablespoon of fine chopped
parsley, then, very slowly to avoid curdling, a tablespoon of lemon
juice. This sauce is appropriate for beefsteak and boiled fish.

~SAUCE A LA METCALF~--Put two or three tablespoonfuls of butter in a
saucepan, and when it melts add about a tablespoonful of Liebig's
Extract of Beef; season and gradually stir in about a cupful of cream.
After taking off, add a wine-glassful of Sherry or Madeira.

~PARSLEY AND LEMON SAUCE~--Squeeze the juice from a lemon, remove the
pips, and mince fine