amount of currant jelly. Add the juice of a lime, a glass of sherry
and a small cupful of finely chopped celery. Season with salt, pepper
and cayenne.

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Sauce for Wild Fowl

Take one shallot chopped, salt, cayenne, mace, a glass of port or
claret, one tablespoonful of Worcestershire sauce, one tablespoonful
of mushroom catsup, the rind of one-half lime and one tablespoonful of
lime juice. Boil these ingredients for five minutes. Strain the liquor
and add to any gravy.

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Hollandaise Sauce

Heat a bowl with boiling water, and wipe dry. In it beat quarter of
a cup of butter to a cream. Add the yolks of two raw eggs, one at a
time, beating until smooth. Then add a tablespoonful of lemon juice,
salt and cayenne, and beat the mixture with a fork or an egg beater,
for five minutes. Place the bowl in boiling water. Stir into the
sauce two tablespoonfuls of boiling water, and beat until the sauce is
smooth and thick as mayonnaise.

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Parsley Butter