HOLLANDAISE SAUCE--I

Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.

HOLLANDAISE SAUCE--II

Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
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boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.

HORSERADISH SAUCE--I

Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.

HORSERADISH SAUCE--II

Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and