Sauces and Dressings.
Drawn Butter.
Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire, and let it come to a boil, but do not boil. Serve immediately.
Egg Sauce.
Chop up two hard-boiled eggs, and stir into drawn butter.
Oyster Sauce.
Set a basin on the fire with half a pint of oysters and one pint of boiling water; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour; let this come to a boil, and serve.
Salad Dressing.
One tablespoonful of mustard, one-half of sugar, one teaspoonful of salt, one-fourth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice; stir with a wooden or silver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light; then stir in half a cup of vinegar. Be sure that you stir evenly, and one way all the time. This is enough for four quarts of salad.