Dutch Sauce (2).

Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold
water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream,
and a little pepper and salt. Stir over slow heat till it thickens.


Egg Sauce.

Prepare white sauce as above, and when ready add one or two hard-boiled
eggs, very finely minced. The sauce may be made with white stock instead of
milk. A pinch cayenne and other seasoning may be added.


Celery Sauce.

Make a sauce with the water or stock in which a head of celery has been
boiled. Pulp part of the finest of celery through a sieve and add.


Horse Radish Sauce.

To quantity required of white sauce, add one or two tablespoonfuls finely
scraped horse radish, and the juice of a lemon or a little vinegar.


Mustard Sauce.