is cooking, strain if necessary; a clove, a
bay leaf, and a tablespoonful of minced onion or carrot browned in the
butter varies the flavor.

=Caper Sauce.=--Stir into some good melted butter from three to four
dessertspoonfuls of capers; add a little of the vinegar and dish the
sauce as soon as it boils.

=Celery Sauce.=--Cut half a dozen heads, or so, of celery into small
pieces; cook in a little slightly salted water until tender, and then
rub through a colander. Put a pint of white stock into a stewpan with
two blades of mace, and a small bunch of savory herbs; simmer half an
hour to extract their flavor, then strain them out, add the celery and a
thickening of flour or corn-starch; scald well, and just before serving,
pour in a teacupful of cream, or if one has not the cream, use the same
amount of scalded milk and a tablespoonful of butter, season to taste
with salt and white pepper, squeeze in a little lemon juice, if one has
it, and serve. If brown gravy is preferred thicken with browned flour,
and it is improved by a little Worcestershire sauce or mushroom catsup.

=Cream Sauce.=--Rub to a smooth paste one tablespoonful of butter and the
same of flour, put into a saucepan and melt, do not brown; have ready a
cup of hot cream, or the same amount of milk enriched by a tablespoonful
of butter and add to the butter and flour. Stir constantly until it
thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of
chopped onion lightly browned in the butter is an agreeable addition.

=Cucumber Sauce.=--Use two tablespoonfuls of olive oil, a scant
tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a
dash of pepper, and a saltspoonful of mustard with a teaspoonful of
cucumber; rub the oil and mustard together before adding the other
ingredients, stir well and serve very soon as it spoils by standing.

=Egg Sauce.=--Boil the eggs hard, cut them into small squares, and mix
them with good butter sauce. Make hot and add a little lemon juice
before serving.

=Hollandaise Sauce.=--One half a teacupful of butter, the juice of half a
lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of
boiling water, one-half teaspoonful of salt; beat the butter to a cream,
add the yolks one by one, the lemon juice, pepper and salt; place the
bowl in which these are mixed in a saucepan of boiling water; beat with
an egg-beater until the sauce begins to thicken, and add boiling water,
beating al