saucepan with the yolks of two eggs beaten with the juice of half a lemon. Season with salt and pepper and heat thoroughly but do not boil. Take from the fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks of three eggs light and pour the hot sauce over them slowly. Cook for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of white wine and three tablespoonfuls of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoonful each of butter and flour cooked together. Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives, chervil, tarragon, and shallot. Add to a stiff mayonnaise and tint green, if desired, with color paste.

REMOULADE SAUCE

Mix two tablespoonfuls each of capers and minced anchovies, add a tablespoonful of minced parsley, a teaspoonful of dry mustard, and salt and pepper to taste. Add one half bean of garlic, chopped very fine, and enough olive-oil to make a smooth paste. Add a few drops of vinegar and serve.

ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three eggs until the yolks begin to thicken. Take from the fire and add by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely chopped small pickle, and cayenne and salt to season. Mix thoroughly and cool. Serve cold.

SARDINE SAUCE

Add skinned, boned, and mashed sardines to Mayonnaise. Beat until smooth and serve with cold fish.

SHAD ROE SAUCE

Boil, drain, skin, and mash a shad roe. Season with salt, pepper, grated onion, and powdered mace. Add half a cupful of Madeira and half a cupful or more of melted butter. Serve with shad or any other fish.

SHRIMP SAUCE

Add one cupful of chopped cooked shrimps to each pint of White Sauce. Season with lemon-juice, paprika, and tabasco sauce.

SICILIAN SAUCE

Slice four onions, fry brown and drain carefully. Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.

SPANISH SAUCE

Prepare according to directions given for Brown Sauce, using one cupful of highly seasoned stock for liquid.

SUPREME SAUCE

Prepare according to directions given for Drawn-Butter Sauce, using chicken stock and a little cream for liquid. Take from the fire, and add two tablespoonfuls of butter and the juice of half a lemon.

TARTAR SAUCE—I

Chop together capers, olives, parsley, and pickles. Add one half cupful of the mixture to a cupful of Mayonnaise.

TARTAR SAUCE—II

Mix together one tablespoonful each of vinegar and Worcestershire sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown half a cupful of butter and strain into the hot vinegar. Serve hot.

TARTAR SAUCE—III

Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful each of made mustard, grated onion, and chopped pickle. Take from the fire, season with salt and cayenne, add the beaten yolk of an egg, and serve.

TOMATO SAUCE—I

Prepare according to directions given for Drawn-Butter Sauce, using tomato-juice or stewed and strained canned tomatoes for liquid.

TOMATO SAUCE—II

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.

TOMATO SAUCE—III

Chop fine an onion and a clove of garlic. Fry in butter and add half a can of stewed and strained tomatoes. Thicken with butter and flour cooked together, season with salt and pepper and serve.

BROWN TOMATO SAUCE

Fry a tablespoonful of chopped onion in butter, add one tablespoonful of flour and one half cupful each of stock and stewed and strained tomato. Cook until thick, stirring constantly. Season with salt, pepper, and kitchen bouquet. Strain and serve.

VELOUTE SAUCE

Cook together three tablespoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain, and serve.

VENETIENNE SAUCE—I

Cook together for five minutes two tablespoonfuls of tarragon vinegar, six pepper-corns, a tablespoonful of chopped ham, six parsley roots, a sprig of thyme and a bay-leaf. Strain, and add to one cupful of Veloute Sauce. Reheat, add a teaspoonful of minced parsley and serve.

VENETIENNE SAUCE—II

Add minced parsley, tarragon vinegar, grated nutmeg, and a tablespoonful of butter to Allemande Sauce.

VINAIGRETTE SAUCE

Mix four tablespoonfuls of olive-oil with one tablespoonful of vinegar. Season with salt and paprika and add to it minced parsley, pickle, and capers.

WHIPPED CREAM SAUCE

Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and two tablespoonfuls of freshly grated horseradish. Mix with one fourth cupful of Mayonnaise, and when smooth fold in carefully one cupful of whipped cream. Season with salt and red pepper and serve very cold with cold fish.

WHITE SAUCE

Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock and one half cupful of cream. Cook until thick, stirring constantly. Season with salt and pepper. One and one half cupfuls of milk may be used instead of the stock and cream.

TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a paste with the yolks of eggs, equal parts of minced cooked fish, and bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated onion, and cayenne. Serve on small circles of fried bread, as a first course at dinner.

IV

Drain a bottle