nt_, this quantity, for 2 fruit tarts, or 1 pudding.

DUTCH SAUCE FOR FISH.

405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4
tablespoonfuls of vinegar, the yolks of 2 eggs, the juice of 1/2 lemon;
salt to taste.

_Mode_.--Put all the ingredients, except the lemon-juice, into a
stew-pan; set it over the fire, and keep continually stirring. When it
is sufficiently thick, take it off, as it should not boil. If, however,
it happens to curdle, strain the sauce through a tammy, add the
lemon-juice, and serve. Tarragon vinegar may be used instead of plain,
and, by many, is considered far preferable.

_Average cost_, 6d.

Note.--This sauce may be poured hot over salad, and left to get quite
cold, when it should be thick, smooth, and somewhat stiff. Excellent
salads may be made of hard eggs, or the remains of salt fish flaked
nicely from the bone, by pouring over a little of the above mixture when
hot, and allowing it to cool.

[Illustration: THE LEMON.]

THE LEMON.--This fruit is a native of Asia, and is mentioned by
Virgil as an antidote to poison. It is hardier than the orange,
and, as one of the citron tribe, was brought into Europe by the
Arabians. The lemon was first cultivated in England in the
beginning of the 17th century, and is now often to be found in
our green-houses. The kind commonly sold, however, is imported
from Portugal, Spain, and the Azores. Some also come from St.
Helena; but those from Spain are esteemed the best. Its juice is
now an essential for culinary purposes; but as an antiscorbutic
its value is still greater. This juice, which is called _citric
acid_, may be preserved in bottles for a considerable time, by
covering it with a thin stratum of oil. _Shrub_ is made from it
with rum and sugar.

GREEN DUTCH SAUCE, or HOLLANDAISE VERTE.

406. INGREDIENTS.--6 tablespoonfuls of Bechamel, No. 367, seasoning to
taste of salt and cayenne, a little parsley-green to colour, the juice
of 1/2 a lemon.

_Mode_.--Put the Bechamel into a saucepan with the seasoning, and bring
it to a boil. Make a green colouring by pounding some parsley in a
mortar, and squeezing all the juice from it. Let this just simmer, when
add it to the sauce. A moment before serving, put in the lemon-juice,
but not before; for otherwise the sauce would turn yellow, and its
appearance be thus spoiled.

_Average cost_, 4d.

BECHAMEL SAUCE--This sauce takes