a little pepper and salt, half a cup of melted
butter, in which stir a tablespoonful of sifted flour; put all
together and boil until it thickens. This is most excellent with
boiled meats, fish and poultry.

BECHAMEL SAUCE.

Put three tablespoonfuls of butter in a saucepan; add three
tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg,
ten peppercorns, a teaspoonful of salt; beat all well together; then
add to this three slices of onion, two slices of carrot, two sprigs of
parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up.
Moisten the whole with a pint of stock or water and a cup of sweet
cream. Set it on the stove and cook slowly for half an hour, watching
closely that it does not burn; then strain through a sieve. Most
excellent with roast veal, meats and fish. _St. Charles Hotel, New
Orleans_.

MAITRE D'HOTEL SAUCE.

Make a teacupful of drawn butter; add to it the juice of a lemon, two
tablespoonfuls of minced onion, three tablespoonfuls of chopped
parsley, a teaspoonful of powdered thyme or summer savory, a pinch of
cayenne and salt. Simmer over the fire and stir well. Excellent with
all kinds of fish.

WINE SAUCE FOR GAME.

Half a glass of currant jelly, half a glass of port wine, half a glass
of water, a tablespoonful of cold butter, a teaspoonful of salt, the
juice of half a lemon, a pinch of cayenne pepper and three cloves.
Simmer all together a few minutes, adding the wine after it is
strained. A few spoonfuls of the gravy from the game may be added to
it. This sauce is especially nice with venison. _Taber House, Denver_.

HOLLANDAISE SAUCE.

Half a teacupful of butter, the juice of half a lemon, the yolk of two
eggs, a speck of cayenne pepper, half a cupful of boiling water, half
a teaspoonful of salt; beat the butter to a cream, add the yolks of
eggs one by one; then the lemon juice, pepper and salt, beating all
thoroughly; place the bowl in which is the mixture in a saucepan of
boiling water; beat with an egg-beater until it begins to thicken
which will be in about a minute; then add the boiling water, beating
all the time; stir until it begins to thicken like soft custard; stir
a few minutes after taking from the fire; be careful not to cook it
too long. This is very nice with baked fish.

CURRANT JELLY SAUCE.

Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of
celery, two tablespoonfuls of vinegar, half a cupful of currant jelly,