HOLLANDAISE SAUCE.—For baked or boiled fish. One half cup butter, yolks of two eggs, juice of half a lemon, one saltspoonful salt, quarter saltspoonful cayenne pepper, one and one half cups boiling water. Rub the butter to a cream in a bowl with wooden or silver spoon, add the yolks, one at a time and beat well, then add lemon juice, salt and pepper. About five minutes before serving add boiling water, place bowl in saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the fish.
HORSE RADISH SAUCE.—Grate sufficient horseradish to make four good sized tablespoonfuls, add this to half pint of salad dressing and serve with cold beef.
SALMON SAUCE.—One cup of milk, heated to boiling point and thickened with a tablespoonful of corn starch, the oil from salmons, one large tablespoonful of butter, one egg well beaten, juice of one lemon, cayenne pepper to taste. Add the egg to the thickened milk when you have stirred in the butter and oil. Take from fire, season and let stand in hot water three minutes covered, then put in lemon juice and turn over salmon immediately. Note: Above recipes for sauces were demonstrated by Mrs. A. McKay at Domestic Science club.
HORSERADISH SAUCE.—Add to six tablespoonfuls of grated horseradish the yolk of one egg and half a teaspoonful of salt. Mix thoroughly; add a tablespoonful of good vinegar and then carefully a quarter of a cupful of cream whipped to a stiff froth. If the horseradish is already in vinegar omit the tablespoonful of vinegar and press dry the horseradish. This is one of the nicest sauces to serve with cold mutton or with hot corned beef.
HORSERADISH CREAM SAUCE.—Beat one tablespoonful of cream until stiff. As cream begins to thicken add gradually three-fourths teaspoonful of vinegar. Season with a few grains of salt and a dash of paprika, then fold in one half tablespoonful of grated horseradish root.
SAUCE HOLLANDAISE.—Heat two tablespoons of butter in 2 tablespoons of vinegar and of chopped onion and one half pint of boiling water. Beat the yolks of two eggs light and mix with one tablespoon of flour, one half teaspoon of salt and a saltspoon of pepper. Cook gently in the hot vinegar and water and strain at once into the serving dish. This is nice with fish and with white asparagus boiled, drained and chilled on the ice. Serve the sauce hot.
MUSHROOM SAUCE.—Add one can of mushrooms to white or cream sauce and stand over hot water ten minutes but do not cook. Serve with chicken or sweet bread.
CUCUMBER SAUCE.—Pare four cucumbers, throw them into cold water for half an hour then grate them and drain. Add one tablespoon of grated onion and one half teaspoon of salt, one saltspoon of pepper and two tablespoons of vinegar (Tarragon if convenient). Whip six tablespoons of cream stiff, and stir gradually into the cucumber mixture and serve at once with creamed fish, deviled salt fish or baked or broiled fish or with cold boiled or baked mutton.
CLARET OR WINE SAUCE FOR GAME.—One half pint of claret or sherry, four tablespoons soup stock or water, one tablespoon lemon juice, one teaspoon grated horseradish, one saltspoon paprika and one half teaspoon of salt. Heat gently but do not boil. Serve hot with game.
SAUCE TARTARE.—Add two olives, one pickle or gherkins, one tablespoon of capers and one tablespoon of parsley all chopped fine together, to one half pint of mayonnaise dressing or to hot hallandaise sauce.