Miss Parloa's kitchen companion

Pat into a saucepan four table-spoonfuls of butter, one slice of carrot, one of turnip, two of onion, two cloves, a small piece of mace, a sprig of parsley, and one bay leaf, and cook slowly for twenty minutes, being careful not to brown; then add two heaping table-spoonfuls of flour, and stir until smooth and frothy, at which time add a pint of white stock, very slowly. Let the sauce boil gently for five minutes ; then strain it, and return to the fire. Beat together the yolks of six eggs and half a cupful of cream. Add to the sauce a slight grating of nutmeg, one table-spoonful of mushroom ketchup, a tablespoonful of butter, and salt and pepper to suit the taste. Place the basin containing the sauce in another of boiling water. Stir the beaten cream and eggs into the sauce, and cook for three minutes, stirring all the while. Remove from the fire, and stir into the sauce the juice of half a lemon. Use the sauce at once. Dutch Sauce. Rub together two table-spoonfuls of butter and two scant table-spoonfuls of flour until they become smooth and creamy; then add a cupful and a half of white stock, and simmer for ten minutes. Season with a level teaspoonful of salt and one-eighth of a teaspoonful of pepper, and add the yolks of three eggs beaten with half a cupful of cream. Set the basin containing these ingredients into another of boiling water, and stir constantly for three minutes ; and after a table-spoonful of lemon juice has been added, the sauce is finished by straining. It is delicious with any kind of fish. Bearnaise Sauce. This sauce is made of the yolks of four eggs, four table-spoonfuls of butter, half a teaspoonful of salt, one-fifth of a teaspoonful of pepper, one table-spoonful of tarragon vinegar, one teaspoonful each of chopped parsley and tarragon, and one teaspoonful of onion juice. Put the butter into a hot cup, and stir until soft and creamy. Put the yolks of the eggs and the salt and pepper into a small granite-ware or tin saucepan, and beat with a Dover beater until the eggs beconie light ; then add the butter in three parts, beating each time until the mixture is smooth. Now add the vinegar, and beat again. Chop the tarragon and parsley, to have it ready for use. Place the saucepan containing the sauce in another of boiling water, and cook for three minutes, beating constantly with an egg-beater. Take from the fire at the end of that time, and add the chopped parsley and tarragon. Of course, when tarragon is out of season, parsley must suffice. The sauce should be used as soon as finished. Hollandaise Sauce. For half a pint of sauce use half a cupful of butter, one-third of a cupful of boiling water, the yolks of four uncooked eggs, one table-spoonful and a half of lemon juice, half a teaspoonful of salt, and one-tenth of a teaspoonful of cayenne.