Miss Parloa's kitchen companion

Fill a pint bowl with warm water ; immediately pour out the water and wipe the bowl. Put the butter into the bowl, and beat it until soft and creamy; add the yolks of the eggs, one by one, and beat until they are blended with the butter ; add the lemon juice and the salt and pepper, and beat until again smooth. Then take out the spoon, and beat the mixture with the Dover beater for five minutes. Place the bowl in a pan of boiling water, being careful not to have the water come so high that it will boil into the bowl j add one-third of a cupful of boiling water, and cook until the sauce is as thick as a Mayonnaise sauce, beating constantly with the Dover beater. Take from the fire, and it is ready to serve. This sauce may be served with all kinds of fish, with fillets and steaks, and also with some vegetables. When it is served with boiled fish, half a pint of shrimp or lobster, cut into dice, may be added to it. Or, if convenient, a table-spoonful of ravigote may be added to it. Ravigote. This is a combination of four herbs. It is used in sauces and salads. Mince separately one table-spoonful each of chives, chervil, tarragon, and burnet. Mix them together, and you have a ravigote. The meaning of the word is " to revive, strengthen, or invigorate." Ravigote Butter. Put half a cupful of butter into a warm bowl, and beat it to a cream ; add half a teaspoonful of salt, one teaspoonful of lemon juice, one-third of a teaspoonful of pepper, and one table- spoonful of ravigote. This butter may be spread on broiled fish or meat of any kind. It may be added to a white or Bechamel sauce, and this will give a ravigote sauce. Ravigote Sauce. For this there will be needed four table-spoonfuls of butter, three scant table-spoonfuls of flour, three peppercorns, half a good-sized onion, a slice of carrot, a bit of mace, a bay leaf, a sprig of parsley, a sprig of thyme, a cupful of cream, two cupfuls of chicken stock, a tablespoonful of chopped parsley, a slight grating of nutmeg, and salt and pepper. Rub together the flour and three table-spoonfuls of the butter, and add all the other ingredients except the cream, chopped parsley, and the remainder of the butter. Simmer for half an hour, being careful that there is no burning. In the mean time pound the spoonful of butter and the chopped parsley in a mortar, and when the mixture looks rather smooth and green, scrape all of it from the mortar and add it to the sauce. Then add the cream ; and if there be not seasoning enough, put in a little more salt and pepper. When the sauce boils up, strain it, and it will be ready for use. This is a delicious sauce for all kinds of delicate fish and meats. Chestnut White Sauce. Use thirty French chestnuts, one pint of milk, one table-spoonful of butter, one teaspoonful of salt, one-fourth of a teaspoonful of pepper. Shell and blanch the chestnuts. Boil them, in water enough to cover, for half an hour ; drain off the water, and then pound the nuts to a paste. Add the butter, salt, pepper, and the milk, a little at a time, pounding all the while; rub through a puree sieve, and cook for half an hour in a double-boiler. This sauce may be served with boiled turkey or fowl. Chestnut Brown Sauce,