Cook b.u.t.ter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add b.u.t.ter in small pieces just before serving.

195.--EGG SAUCE

Add to Drawn b.u.t.ter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coa.r.s.ely chopped.

196.--HOLLANDAISE SAUCE

1/4 cup b.u.t.ter 1/2 cup hot water 1 tablespoon flour 1 egg yolk 1/2 teaspoon salt 1 tablespoon lemon juice Few grains cayenne

Cream half of the b.u.t.ter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of b.u.t.ter; cook about two minutes, or until thick; beat well, and serve at once.

197.--HORSERADISH SAUCE

To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.

198.--MINT SAUCE

1 bunch mint 2 tablespoons sugar 1/4 cup boiling water 1/4 teaspoon salt 1/4 cup vinegar Few grains cayenne

Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.

199.--MUSHROOM SAUCE

Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of b.u.t.ter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.

200.--MUSTARD PICKLE SAUCE

To Drawn b.u.t.ter (see No. 194) add two tablespoons of mixed mustard pickles chopped.

201.--ORANGE MINT SAUCE

1/4 cup vinegar 1 tablespoon sugar 4 cups orange juice 1/4 cup mint leaves chopped 1/4 teaspoon orange rind

Let stand on back of range for half an hour, and serve cold.

202.--SAUCE TARTARE

To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.

203.--TOMATO SAUCE

1-1/2 cups tomatoes 1/2 teaspoon salt 1/2 cup hot water 1/4 teaspoon paprika 1 slice onion 2 tablespoons bacon fat 1 clove 4 tablespoons flour 1 teaspoon sugar

Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.

204.--SAUCE FOR ROAST PORK OR GOOSE

Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.

205.--SHARP SAUCE

1-1/2 cups vinegar 1/2 teaspoon paprika 1 tart apple chopped fine 1-1/2 teaspoons Worcestershire sauce 1 onion chopped fine 1-1/2 cups brown sugar 1/4 teaspoon salt 1-1/2 teaspoons cornstarch

Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.

206.--SOUBISE SAUCE

Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.

207.--WHITE SAUCE

2 tablespoons shortening 1/4 teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup milk

Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.

208.--BREAD STUFFING

1/4 cup beef drippings or bacon fat 1/4 teaspoon pepper 1 teaspoon grated onion 2 teaspoons poultry seasoning 2 cups soft stale bread crumbs 1/2 cup boiling water 1/2 teaspoon salt

Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using.

209.--CRUST STUFFING

3 cups bread crusts broken 1 cup boiling water and dried in oven 1 tablespoon grated onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup sausage fat 1 tablespoon poultry seasoning

Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings.

210.--FISH STUFFING (Bread)

2 tablespoons shortening 1 teaspoon grated onion 1 cup soft stale bread crumbs 1 teaspoon chopped parsley 1/4 teaspoon salt 1 tablespoon chopped pickles 1/8 teaspoon pepper 1/4 cup boiling water

Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.