Half a tea-cupful of butter, the juice of half a lemon, the yolks of
two eggs, a speck of cayenne, half a cupful of boiling water, half a
teaspoonful of salt. Beat the butter to a cream; then add the yolks,
one by one, the lemon juice, pepper and salt. Place the bowl in which
these are mixed in a sauce-pan of boiling water. Beat with an egg-
beater until the sauce begins to thicken (about a minute), and add the
boiling water, beating all the time. When like a soft custard it is
done. The bowl, if thin, must be kept over the fire only about five
minutes, provided the water boils all the time. The sauce should be
poured around meat or fish when it is on the dish.


Lobster Sauce.

One small lobster, four table-spoonfuls of butter, two of flour, one-
fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice,
one pint of boiling water. Cut the meat into dice. Pound the "coral"
with one table-spoonful of the butter. Rub the flour and the remainder
of the butter to a smooth paste. Add the water, pounded "coral" and
butter, and the seasoning. Simmer five minutes, and then strain on the
lobster. Boil up once, and serve. This sauce is for all kinds of
boiled fish.


Butter Sauce.

Two table-spoonfuls of flour, half a cupful of butter and one pint of
boiling water. Work the flour and butter together until light and
creamy, and gradually add the boiling water. Stir constantly until it
comes to a boil, but do not let it boil. Take from the fire, and