The new practical housekeeping

pieces ; pour over them one pint water or veal stock, add a pinch of salt and simmer gently until the liquid is reduced one-half. Mix two ounces butter with an ounce flour, strain the liquid upon it and stir all over the fire until the mixture thickens ; do not let it boil. Add two tablespoons of the lobster meat, the juice of half a lemon, and serve. Improved by a tablespoon of lobster butter if at hand. An economical sauce may be made by chopping the meat of the tail and claws of a good-sized lobster into pieces (not too small). Half an hour before dinner, make half a pint of drawn butter, add the chopped lobster, a pinch of coral, another of cayenne, and a little salt. Mayonnaise Sauce. — ^Work the yolks of two raw eggs to a smooth paste and add two salt-spoons salt, half a salt-spoon cayenne, a salt-spoon drv mustard and a teaspoon olive oil ; mix these ingredients thoroughly and add the strained juice of half a lemon ; take the remainder of half a pint olive oil and add it gradually, a teaspoon at a time, and every fifth teaspoon add a few drops of lemon juice until you have used two lemons and the half pint oil. Or, rub the yolks of three hard-boiled eggs with the yolk of one raw egg to a smooth paste ; add a heaping teaspoon salt, two salt-spoons white pepper, and two salt-spoons made mustard ; mix thoroughly and work a gill of oil gradually into the mixture alternating with a teaspoon of tarragon vinegar until you have used three tablespoons vinegar. Should the sauce appear too thick add a wineglass of cream gradually. In mixing the oil and lemon juice or vinegar, some put in only a few drops at a time, alternately, to insure against curdling. For a Fish Mayonnaise this sauce may be colored with lobster-spawn, pounded ; and for poultry or meat, where variety is desired, a little parsley juice may be used to add to its appearance. Mint Sauce. — Take fresh young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth ; chop very fine, put in a sauce-tureen, and to three heaped tablespoons mint add two of pounded sugar ; let remain a few minutes well mixed together, and pour over it gradually six tablespoons of good vinegar. If members of the family like the flavor but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce two or three hours before dinner, so that the vinegar may be impregnated with the mint. Serve 'svith either boiled or roast lamb. The addition of three or four tablespoons of the liquor from the meat is an improvement. This makes sufficient sauce for a three or four-pound joint. When green mint is scarce and not obtainable, mint vinegar may be substituted for it and will be found acceptable in early spring. Olive Sauce. — Two dozen queen olives, one pint rich stock, the juice of one lemon, two tablespoons salad oil, one of flour, salt, pep-