raw yolks of two eggs, half a teacupful of pure olive oil, three
tablespoonfuls of vinegar, one of made mustard, one teaspoonful of
sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt,
one of onion juice, one tablespoonful of chopped capers, one of
chopped cucumber pickle. Put together the same as mayonnaise dressing,
adding the chopped ingredients the last thing.

This sauce is good for fried or boiled fish, boiled tongue, fish
salad, and may be used with fried and broiled meats.

EGG SAUCE, OR WHITE SAUCE.

Mix two tablespoonfuls of sifted flour with half a teacup of warm
butter. Place over the fire a saucepan containing a pint of sweet milk
and a saltspoon of salt, and a dash of white pepper; when it reaches
the boiling point, add the butter and flour, stirring briskly until it
thickens and becomes like cream. Have ready three cold hard-boiled
eggs, sliced and chopped, add them to the sauce; let them heat through
thoroughly, and serve in a boat. If you have plenty of cream, use it
and omit the butter. By omitting the eggs, you have the same as "White
Sauce."

OYSTER SAUCE.

Take a pint of oysters and heat them in their own liquor long enough
to come to a boil, or until they begin to ruffle. Skim out the oysters
into a warm dish, put into the liquor a teacup of milk or cream, two
tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken
with a tablespoonful of flour stirred to a paste, boil up and then add
the oysters.

Oyster sauce is used for fish, boiled turkey, chickens and boiled
white meats of most kinds.

LOBSTER SAUCE.

Put the coral and spawn of a boiled lobster into a mortar with a
tablespoonful of butter; pound it to a smooth mass, then rub it
through a sieve; melt nearly a quarter of a pound of sweet butter,
with a wine-glass of water or vinegar; add a teaspoonful of made
mustard, stir in the coral and spawn, and a little salt and pepper;
stir it until it is smooth and serve. Some of the meat of the lobster
may be chopped fine and stirred into it.

SAUCE FOR SALMON AND OTHER FISH.

One cupful of milk heated to a boil and thickened with a tablespoonful
of cornstarch previously wet up with cold water, the liquor from the
salmon, one great spoonful of butter, one raw egg beaten light, the
juice of half a lemon, mace and cayenne pepper to taste. Add the egg
to thickened milk when you have stirred in the butter and liquor; take
from the fire, season and let it s