Process: Work the butter in the hands, in a bowl of cold water, until it is of a “waxy” consistency. Divide it into three pieces of equal size. Put one part in a sauce-pan with the yolks of eggs and lemon juice; place saucepan in a larger pan containing hot water, stir constantly with a Gem egg whip until butter is blended with the yolks, add the second piece of butter and as sauce thickens add the third piece. At this point in the process the mixture should be the consistency of boiled custard. Add hot water and seasoning, beating constantly. The water in the larger sauce-pan should be kept just below the boiling point.

Sauce Tartare

To one cup Mayonnaise Dressing add one finely chopped shallot, two tablespoons each of finely chopped capers, gerkins, olives and one-half tablespoon finely chopped parsley, one teaspoon fresh or one-half teaspoon powdered tarrigon. Onion juice may be used in place of the shallot.

Bacon Sauce

Melt five tablespoons strained left-over bacon fat in a sauce-pan; add two tablespoons flour, one-eighth teaspoon paprika and one-half teaspoon salt; stir to a smooth paste. Add, gradually, one-fourth cup vinegar and two-thirds cup hot water, beating constantly and let come to boiling point; remove from range and add the yolks of two eggs lightly beaten. Do not allow sauce to boil after egg yolks are added. Chill and thin with cream. Serve with spinach, dandelion, endive, corn and string bean salad.

Left-Over Potatoes and Vegetables

Potato Cakes

Beat two cups of left-over mashed potatoes with a very little hot milk to lighten them. Season with a few drops onion juice, salt, pepper, one-half teaspoon parsley finely chopped, and one-fourth cup grated cheese and a few grains cayenne. Shape in small round flat cakes, dip in flour and saute in hot butter (about two tablespoons), brown on one side, turn and brown on the other. This mixture may be packed in a brick-shape mold, then turned on a board and sliced, dipped in flour and sauted in butter as the round cakes.

Creamed Potatoes