The royal baker and pastry cook

Egg Sauce (for Fish). — 1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire. Caper Sauce. — 2 tablespoons butter, 1 tablespoon flour ; mix well ; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers. Drawn Butter. — cup butter, 2 tablespoons flour; rub thoroughly together, then stir into pint boiling water ; little salt ; parsley if wished. Curry Sauce. — Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer. Soubise Sauce. — Peel 3 large white onions ; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce. Bread Sauce. — Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter. Mi teaspoon salt, Vi teaspoon pepper, and rub through sieve. Brown Mi cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table. Brown Sauce. — In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes. Sauce Piquante. — To 1 cup brown sauce add 1 tablespoon each of chopped capers and pickles and simmer 5 minutes. Mushroom Sauce. — Make 1 cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add 2 tablespoons chopped mushrooms, simmer 5 minutes. Sharp Brown Sauce. — 1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, % cup stock. Make same way as brown sauce, add salt and pepper to taste. Sauce Robert. — 1 cup brown sauce made with stock, 1 teaspoon sugar, 1 teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes. Olive Sauce. — 1 cup brown sauce, 24 stoned olives, 1 tablespoon sherry. Simmer olives in hot water 10 minutes. Drain, add sauce, simmer 5 minutes ; take from fire and add sherry. Spanish Sauce. — Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry. Currant Jelly Sauce. — Melt % glass currant jelly over slow fire. Add 1 cup hot brown sauce ; stir well and simmer 1 minute. Tomato Sauce. — Simmer Viz can tomatoes, 1 chopped onion, Viz teaspoon salt, Vi teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, aud simmer 5 minutes. Italian Tomato Sauce. — Simmer together for 20 minutes V4 can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, Viz teaspoon whole allspice. Viz teaspoon peppercorns, ^owly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark ; add 2 tablespoons flour, brown again; add gradually 1 cup rich brown stock, then the cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more seasoning if necessary. Hollandaise Sauce. — Cream Viz cup butter ; add gradually 2 beaten egg yolks; stir weU. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add Viz cup boiling water, and stir over boiling water tiU thick as boiled custard. Serve immediately.