Miss Parloa's kitchen companion

Pour boiling water into a small bowl, and immediately turn it out again. Wipe the bowl and put the butter in it. With a spoon beat the butter to a smooth soft cream. Put the egg yolks and the dry ingredients into another bowl, and beat rapidly for five minutes with the Dover beater ; then add the creamed butter, a spoonful at a time. Beat well after the addition of each spoonful. When all the butter has been used, add the vinegar and lemon juice, a little at a time, beating very thoroughly after each portion is added. When the mixture is smooth and light, add the chopped ingredients. This sauce is nice with fried or broiled meat or fish. Remoulade Sauce. Use the yolks of two hard-boiled eggs and the yolk of one raw egg, a scant half-pint of oil, three table-spoonfuls of tarragon vinegar, three of plain vinegar, one teaspoonful of mustard, half a teaspoonful of salt, one-third of a teaspoonful of white pepper, and one teaspoonful of chopped parsley. Work the cooked yolks of the eggs with a fork on a plate until they are perfectly smooth; then put them into a bowl with the uncooked yolk and the seasoning. Add two table-spoonfuls of the vinegar, and beat with the Dover beater for five minutes. Then add the oil, a teaspoonful at a time, beating two or three minutes between each addition to the mixture. After five teaspoonfuls have been added in this manner the oil may be added in quantities three or four times as large. Whenever the sauce becomes so thick that the beater turns hard, add half a table-spoonful of vinegar. When all the oil and vinegar have been used, add the chopped parsley. This sauce is suitable for fried and broiled meat or fish; it is used also as a dressing for salads. * Soubise Sauce. This is made of a pint of pared and sliced white onions, three table-spoonfuls of butter, one gill of white stock, two gills of milk or cream, one table-spoonful of flour, one level teaspoonful of salt, one-eighth of a teaspoonful of pepper, and half a teaspoonful of sugar. . Put the onion into a stew-pan with one quart of boiling water, and boil gently for half an hour. Then, after draining off all the water, add the sugar and one tablespoonful of the butter. Cover the stew-pan, and set it where its contents will cook slowly for one hour, being careful that they do not become browned. At the end of the hour rub the onion through a fine sieve. Return the strained mixture to the stew-pan, and after adding the stock, milk, salt, and pepper, set the pan on the fire. Now beat together the flour and the two remaining tablespoonfuls of butter, and stir this mixture into that which is in the pan when the latter boils. Cook for five minutes, stirring frequently, and have it very hot when it is poured around the meat. This sauce is served with mutton or pork. Breton Sauce. Use one generous pint of peeled and sliced onion, one pint of Spanish sauce, three table-spoonfuls of butter, one teaspoonful of sugar, one of salt, and one-fourth of a teaspoonful of pepper.