and on each a slice of raw tomato.
Pour the sauce over the toast and bacon and tomato, and serve very
hot.

SAUCES

[Illustration]

Sauce for Canvas-back Duck

Melt together in a hot soup plate one ounce of butter, and an equal
amount of currant jelly. Add the juice of a lime, a glass of sherry
and a small cupful of finely chopped celery. Season with salt, pepper
and cayenne.

* * * * *

Sauce for Wild Fowl

Take one shallot chopped, salt, cayenne, mace, a glass of port or
claret, one tablespoonful of Worcestershire sauce, one tablespoonful
of mushroom catsup, the rind of one-half lime and one tablespoonful of
lime juice. Boil these ingredients for five minutes. Strain the liquor
and add to any gravy.

* * * * *

Hollandaise Sauce

Heat a bowl with boiling water, and wipe dry. In it beat quarter of
a cup of butter to a cream. Add the yolks of two raw eggs, one at a
time, beating until smooth. Then add a tablespoonful of lemon juice,
salt and cayenne, and beat the mixture with a fork or an egg beater,
for five minutes. Place the bowl in boiling water. Stir into the
sauce two tablespoonfuls of boiling water, and beat until the sauce is
smooth and thick as mayonnaise.

* * * * *

Parsley Butter

Beat three tablespoonfuls of butter to a cream. Add half a
tablespoonful of lemon juice and one of chopped parsley, half a
teaspoonful of salt. Beat all together several minutes, when it is
ready for use. An excellent dressing for fried or broiled fish.

* * * * *

Green Sauce

Mix in a bowl a tablespoonful each of finely chopped parsley and
onion, with one tablespoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.

* * * * *

Egg Sauce

Beat two ounces of butter to a froth. Mix into it one tablespoonful of
flour and the yolk of one egg. Pour a cup of hot water of this batter,
stirring constantly. Heat over the fire until it is thick and smooth,
but be careful not to boil. Just before serving stir in two hard
boiled eggs finely chopped.

* * * * *

Celery Sauce

Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew