butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let
the sauce come to a boil. Place the sauce-pan in another of boiling
water, and add all the seasoning except the lemon. Beat the yolks of
eggs and the cream together, and add to the sauce. Stir three minutes.
Take off, add the lemon juice, and strain.


Cream Sauce.

One pint of cream, one generous table-spoonful of flour, and salt and
pepper to taste. Let the cream come to a boil. Have the flour mixed
smooth with half a cupful of cold cream, reserved from the pint, and
stir it into the boiling cream. Add seasoning, and boil three minutes.
This sauce is good for delicate meats, fish and vegetables, and to
pour around croquettes and baked and Quaker omelets.

Cream Sauce, No. 2.

One cupful of milk, a teaspoonful of flour and a table-spoonful of
butter, salt and pepper. Put the butter in a small frying-pan, and
when hot, _but not brown,_ add the flour. Stir until smooth; then
gradually add the milk. Let it boil up once. Season to taste with salt
and pepper, and serve. This is nice to cut cold potatoes into and let
them just heat through. They are then creamed potatoes. It also
answers as a sauce for other vegetables, omelets, fish and
sweetbreads, or, indeed, for anything that requires a white sauce. If
you have plenty of cream, use it, and omit the butter.


Polish Sauce.