of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper.
Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg
that has been beaten light with two tablespoonfuls of cream; add a few
drops of lemon juice or tarragon vinegar and serve.


Cream Horseradish Sauce

This is one of the most delightful sauces to serve with left-over meats,
especially beef. Press from the vinegar four tablespoonfuls of
horseradish, add a quarter of a teaspoonful of salt, and work in the yolk
of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it
gradually into the horseradish and dish at once.


Pudding Sauces

The simple method of making a pudding sauce is to add to a half cup of
sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a
half pint of boiling water; boil for a moment and pour while hot into one
well-beaten egg, beating all the while. This may now be seasoned with any
flavoring, as orange, lemon or vanilla.

To change the character of this sauce, a tablespoonful of butter may be
added. Where butter enters largely into the composition of a pudding
sauce, it is better that it should be beaten to a cream, the sugar added
gradually, then the egg and last the liquor. Heat it over a double boiler
just at serving time, or the froth will float on the surface and the
liquid be rather dense at the bottom.