Luncheons

HOLLANDAISE SAUCE For Fish, Vegetables, and Meats Put in a saucepan the yolks of four eggs, one half cupful of butter, one half teaspoonful of salt, a dash of paprika, and one half cupful of cold water or stock. Mix them together. Place the saucepan in a pan of hot water and stir the mixture over the fire until it has thickened to the consistency of cream. When ready to serve remove it from the fire, and after it has cooled a little add very slowly the juice of half a lemon. MAITRE D'HOTEL BUTTER Whip, with a fork, a quarter of a cupful of butter until it is very light, add a tablespoonful of parsley chopped very fine, one half teaspoonful each of salt and pepper, and lastly add slowly a tablespoonful of lemon juice. Smooth it over and set it in the ice-box to harden. dip a teaspoon in hot water, wipe it quickly, and then draw it lightly over the hardened butter, taking up a thin layer which will curl over as the spoon is drawn along. Turn it off the spoon in egg-shaped pieces. Heat the spoon again and repeat the operation, laying the pieces in a pile as they are made. Place them in the ice-box to harden. Serve with any broiled meats or fish. GLAZE Glaze is a clear soup stock boiled down to the consistency of thick cream. It is applied with a brush to the surface of meats to give them a smooth and shining surface. It is used also for adding richness to sauces. A very little glaze often improves a sauce and does not thin it as stock would do. The prepared extract of beef which comes in small jars can be used as a glaze. TO MAKE GLAZE Put in a soup pot bits of fat cut from meat and let them try out enough to moisten the bottom of the pot ; or use a tablespoonful of butter for this purpose. Add four pounds of lean beef cut into pieces and let them brown, turning them a few times, then add a half cupful of hot water and let the whole cook until the juices are reduced to a glaze in the bottom of the pot. This is to give color to the stock. Add six quarts of cold water and the knuckle of veal, and let the mixture simmer for six hours. If the water is allowed to boil the lime will be extracted from the bone and the stock will be clouded. After three hours' simmering add the soup vegetables, consisting of two stalks of celery, one onion, a few sprigs of parsley, a piece of carrot, three cloves, a bay-leaf, a saltspoonful each of thyme and marjoram, fifteen peppercorns, and a tablespoonful of salt. After six hours' simmering strain the stock through a cloth laid on a colander, and let it cool. You have now a soup stock. The next day remove the grease, turn the stock into a saucepan carefully so that no sediment goes in, and let it boil, uncovered, until reduced to a thin paste. The stock is now glaze. Be careful toward the end of the cooking that the stock does not burn. Turn the glaze into a small jar and put a little melted butter over the top to exclude the air. When ready to use it heat a little of the glaze to soften it and apply it with a brush. SWEET SAUCES FOR PUDDINGS HARD SAUCE Hard sauce is made of butter, sugar, and flavoring. Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the icebox to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce. To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or six drops of vanilla. LIQUID SAUCES No. 1. Use the same proportions of butter and sugar as for hard sauce. Add a little wine, or milk, or hot water. Stir the whole over the fire until the sugar and butter are melted. No. 2. Use yolks of eggs with wine and sugar. 4 yolks,