DUTCH BUTTER
To every tablespoon of melted butter add 1 teaspoon of lemon juice; season with salt.
DEVILLED SAUCE
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion, and let cook slowly for five minutes. Then add 1 tablespoon of chopped parsley, 2 tablespoons of vinegar, 1 tablespoon of walnut or mushroom catsup, 1 tablespoon of English mustard, ½ teaspoon of salt, 1 saltspoon of black pepper, and a little cayenne. Thicken with 1 tablespoon of flour, and when smooth add enough vegetable stock to make the consistency of cream. The sauce may be used as it is or pressed through a sieve to strain.
EGG SAUCE
To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, and 1 teaspoon of chopped parsley, and a little salt and paprika.