The Twin-city housewife

Wash one-half cup butter. Divide in three pieces. Put one piece in double boiler with one-third of a cup boiling water, well beaten yolks of two eggs and one tablespoon lemon juice. Stir constantly with a wire whisk until butter is melted. Add second piece of butter, and as the mixture thickens add the third piece. Season with salt and pepper. If richer sauce is desired, use one tablespoon each of water and cream instead of the hot water.—Teacher Domestic Science, Salem College. Maitre d’Hotel Butter One-fourth cup of butter worked with a wooden spoon until creamy, season with one tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs, and serve. Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. THE TWIN-CITY HOUSEWIFE thirty-five Mushroom Sauce One tablespoon each butter and flour, one-half cup cream, onehalf can mushrooms, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. Sauce Tartare One cupful mayonnaise dressing, one tablespoon each of chopped parsley, pickles and capers, one-half teaspoon onion juice. Mix just before using. Tomato Sauce Cook one-half can of tomatoes fifteen minutes. Rub through a coarse strainer and add three tablespoons each of butter and flour which have been rubbed to a smooth paste. Cook until thick. Season with salt and pepper. A slice of onion, a little chopped celery, a bay leaf or any other desired flavoring may be added and cooked with the tomato. WHITE SAUCE (See Cream Sauce.) thirty-six THE TWIN-CITY HOUSEWIFE Meats To extract the juices of meats for soup, broth, etc., cut it in small pieces, soak in cold water, heat gradually, and keep hot but not boiling until all strength is extracted. To Boil Meat. If the object is to use the meat instead of the juice, plunge into boiling water and let stay five or ten minutes. Place where the water will simmer slowly, keeping cover on so as to keep in steam. In turning meat do not pierce it or the juices will escape. To Stew Meats. When meats are stewed the nutriment is partly in the liquid and partly in the meat. Put on in cold water, let boil quickly, skim, and then keep at simmering point until done. Barbecue Dress rabbit, squirrel, chicken or birds, rub with salt, and suspend by a string in front of open fire with a dripping pan below. It should be placed very near at first in order to sear the outside, then removed a little distance to prevent outside from scorching before inside is thoroughly cooked. Turn frequently and baste with vinegar to which has been added a pod or so of red pepper and a little melted butter. Continue basting with contents of dripping pan until well done. Serve with the same sauce used for basting. If above method is inconvenient, good results may be had by using a roasting pan inside stove. Roast pork, or mutton basted with this same sauce is a very good imitation of the real barbecued meat. Brains Pour boiling water over the brains and remove the skin, then rinse in cold water to whiten. Put in a frying pan and cover with boiling water and let cook until tender. Mash fine with a fork and let cook until dry. Add a large tablespoon of lard, and when boiling hot add six or seven well-beaten eggs. Season with a sage, pepper and salt, and scramble well together. Serve while hot—Mrs. P. H. Hanes.