HORSERADISH SAUCE—­Place in a basin one tablespoonful of moist sugar, one tablespoonful of ground mustard, one teacupful of grated horseradish, and one teaspoonful of turmeric, season with pepper and salt and mix the ingredients with a teacupful of vinegar or olive oil.  When quite smooth, turn the sauce into a sauceboat, and it is ready to be served.

LEMON BUTTER—­Cream four level tablespoons of butter and add gradually one tablespoon of lemon juice mixing thoroughly.

LEMON SAUCE FOR FISH—­Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound butter and pepper, and salt to taste.  Beat it over the fire until thick and hot, but do not allow to boil.  When done mix with sauce the beaten yolks of two eggs.  It is then ready to be served.

LOBSTER BUTTER—­Take the head and spawn of some hen lobsters, put them in a mortar and pound, add an equal quantity of fresh butter, and pound both together, being sure they are thoroughly mixed.  Pass this through a fine hair sieve, and the butter is then ready for use.  It is very nice for garnishing or for making sandwiches.

MAITRE D’HOTEL BUTTER—­Cream one-fourth cup of butter.  Add one-half teaspoon salt, a dash of pepper and a tablespoon of fine chopped parsley, then, very slowly to avoid curdling, a tablespoon of lemon juice.  This sauce is appropriate for beefsteak and boiled fish.

SAUCE A LA METCALF—­Put two or three tablespoonfuls of butter in a saucepan, and when it melts add about a tablespoonful of Liebig’s Extract of Beef; season and gradually stir in about a cupful of cream.  After taking off, add a wine-glassful of Sherry or Madeira.

PARSLEY AND LEMON SAUCE—­Squeeze the juice from a lemon, remove the pips, and mince fine the pulp and rind.  Wash a good handful of parsley, and shake it as dry as possible, and chop it, throwing away the stalks.  Put one ounce of butter and one tablespoonful of flour into a saucepan, and stir over fire until well mixed.  Then put in the parsley and minced lemon, and pour in as much clear stock as will be required to make the sauce.  Season with a small quantity of pounded mace, and stir the whole over the fire a few minutes.  Beat the yolks of two eggs with two tablespoonfuls of cold stock, and move the sauce to the side of the fire, and when it has cooled a little, stir in the eggs.  Stir the sauce for two minutes on the side of the fire, and it will be ready for serving.

POIVRADE SAUCE—­Put in a stewpan six scallions, a little thyme, a good bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacupfuls of Spanish sauce.  Boil this until reduced to one-half, then serve.