Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.

Make a drawn butter as directed, dip a bunch of parsley into boiling water, then cut it fine, and stir into the drawn butter a few minutes before taking it up.

Put half a pint of milk in a perfectly clean stew-pan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done.

Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.

One-half pt. of stock flavored with 4 cloves. Heat to boiling point and season with salt and paprika, add 1 tablespoonful of lemon juice and a glass of currant jelly.

One cup mayonaise dressing
1 tablespoonful chopped capers
1 tablespoonful of chopped cucumber pickles
1 tablespoonful of chopped parsley
1 teaspoonful of onion juice

Mix well and serve. Nice to serve with croquettes, fish and cold meats.

Four tablespoonfuls of butter
1 of vinegar
1 of lemon juice
1/2 teaspoonful of salt
1/4 teaspoonful of pepper
1 teaspoonful of chopped parsley

Beat the butter into a cream and gradually beat in the seasoning. This sauce is spread on fried and boiled meats and fish instead of butter. Particularly nice for fish and beefsteak.

Make a drawn butter as above. Take from the fire and add gradually the yolks of 2 eggs, well beaten, 1 tablespoonful of chopped parsley, juice of 1-2 lemon, 1 teaspoonful of onion juice. Fine for baked fish or fish croquettes.

Make drawn butter as above and add to it 1 large tablespoonful of capers.

Mix 2 tablespoonfulls of butter to a smooth paste with one tablespoonful of flour. Place the bowl in a pan of boiling water and add gradually 1-2 pint boiling water, stirring all the time until it thickens; add 1-2 teaspoonful of sauce.

Make a Cream Sauce or Brown Sauce and add 1 cup of mushrooms either fresh or canned. If fresh mushrooms are used cook 10 minutes, if canned ones are used do not cook but simply heat them.