Miss Parloa's new cook book and marketing guide

Beat the butter to a cream, and gradually beat in the seasoning. This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice for fish and beefsteak. A A Maitre d' Hotel Sauce. One pint of white stock, the yolks of three eggs, one heaping table-spoonful of corn-starch. Put the stock on to boil, reserving one-third of a cupful for the corn-starch. Mix the corn-starch with the cold stock and stir into the boiling. Boil gently for five minutes. Prepare the maitre d9 hotel butter as directed in the rule, and add to it the yolks of the eggs. Gradually stir into this the boiling mixture. After placing the sauce-pan in another of boiling water, stir constantly for three minutes. Take off, and serve. Hollandaise Sauce. Half a tea- cupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cupful of boiling water, half a teaspoonful of salt. Beat the butter to a cream ; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a sauce-pan of boiling water. Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time. When like a soft custard it is done. the bowl if thin, must be kept over the fire only about three minutess, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish. Lobster Sauce. One small lobster, four table -spoonfuls of butter, two of flour, one-fifth of a teaspoonful of cayenne, two table- spoonfuls of lemon juice, one pint of boiling water. Cut the meat into dice. Pound the "coral" with one table-spoonful of the butter. Rub the flour and the remainder of the butter to a smooth paste. Add the water, pounded "coral" and butter, and the seasoning. Simmer five minutes, and then strain on the lobster. Boil up once, and serve. This sauce is for all kinds of boiled fish. Butter Sauce. Two table-spoonfuls of flour, half a cupful of butter and one pint of boiling water. Work the flour and butter together until light and creamy, and gradually add the boiling water. Stir constantly until it comes to a boil, but do not let it boil. Take from the fire, and serve. A tablespoonful of lemon juice and a speck of cayenne may be added if you choose. A table-spoon ful of chopped parsley also gives an agreeable change. White Oyster Sauce. One pint of oysters, three table-spoonfuls of butter, one heaping table- spoonful of flour, one of lemon juice, salt, pepper, a speck of cayenne. Wash the oysters in enough water, with the addition of the oyster liquor, to make a pint. Work the butter and flour to a smooth paste. Let the water and oyster juice come to a boil. Skim, and pour on the flour and butter. Let come to a boil, and add the oysters and seasoning. Boil up once, and serve. Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment. Brown Oyster Sauce. The same ingredients as for the white sauce. Put the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the other ingredients. Boil up once more, and serve. In the brown sauce stock can be used instead of water. The sauce is served with broiled or stewed beefsteak.