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, one tablespoonful of flour, one pint of stock, salt, pepper.  Cook the butter and onion until the latter begins to color.  Add the flour and herbs.  Stir until brown; add the stock, and simmer twenty minutes.  Strain and skim off all the fat.  Add the jelly and stir over the fire until it is melted.  Serve with game.

BROWN SAUCE.

Delicious sauce for meats is made in this way:  Slice a large onion and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter.  Pour this when done through a fine sieve.  Of course a larger quantity can be prepared at once than is mentioned here.

MUSHROOM SAUCE.

Wash a pint of small button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, adding an onion, and seasoning with pepper, salt and a little butter rolled in flour.  Their flavor will be heightened by salting a few the night before, to extract the juice.  In dressing mushrooms only those of a dull pearl color on the outside and the under part tinged with pale pink should be selected.  If there is a poisonous one among them, the onion in the sauce will turn black.  In such a case throw the whole away.  Used for poultry, beef or fish.

APPLE SAUCE.

When you wish to serve apple sauce with meat prepare it in this way:  Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate.  Cranberry sauce can be treated in the same way.  Many prefer this to plain stewing.