The new Annie Dennis cook book

One large spoonful of butter, place this in a sauce pan; one small finely chopped onion and a small piece of carrot; a little thyme, whole pepper. Trim close, let brown slightly, stir in slowly one tablespoonful of flour, then add one-half cupful of sherry wine and one and a half cupfuls of bouillon. Stir in a spoonful of the bottled mushroom sauce and let simmer slowly for half an hour. This is nice to serve with mushrooms and sweetbreads. After the sweetbreads have been parboiled, cut them up with equal quantity of mushrooms; fry them in butter in a granite pan, and just before taking from the fire, pour over the sauce which has been strained and kept warm. Let boil up once and serve very hot. Egg Sauce for Meats or Fish Make a pint of drawn butter, add one tablespoonf ul of pepper or Worcestershire sauce, a little salt and four hard boiled eggs, chopped fine. Pour over baked meat or fish or serve in a sauce bowL Bechamel Sauce Put in a stew pan two ounces of fresh butter and four ounces of flour; knead together with a wooden spoon and add a pint and a half of cold milk, one onion, a little thyme, a bay leaf, a little parsley and three or four mushrooms (all these vegetables cut thin). Stir the sauce over the fire ; boil a little while, then pass it through a fine strainer; put back in a stew pan and boil for ten minutes with half pint of cream. Drawn Butter for Baked Fish One pint of hot water, one-half cup of butter, two tablespoonfuls of flour, one-half teaspoonful of salt, one saltspoonful of pepper, two tablespoonfuls of lemon juice, a few grains of cayenne and two tablespoonfuls of chopped olives or pickles. Remoulade Dressing Mash the hard boiled yolks of three eggs until perfectly smooth, then add a raw yolk, and work with a spoon; add half a teaspoonful of salt, a pinch of cayenne and a gill of oil drop by drop, stirring rapidly ; then add a tablespoonf ul of vinegar gradually, mix well and it is ready for use. Horseradish Sauce Two tablespoonfuls of grated horseradish, two of cider vinegar, one cupful of cream, yolk of one egg, salt to taste, one ounce of butter. Cover the horseradish with water and boil it for half an hour. Strain, add the vinegar, butter and salt, stirring until mixed. Beat the egg and cream together and add just before serving. Very nice with raw oysters, or cold meat. Bearnaise Sauce Yolks of four eggs, dash of cayenne pepper, four tablespoonfuls of olive oil, one-fourth teaspoonful of salt, four tablespoonfuls of hot water, one of vinegar. Beat the yolks until creamy; add the water and oil; stand the bowl in a pan of boiling water and stir until the eggs thicken. Take from the fire and add the vinegar, salt and pepper; mix well and stand away to cool. French Dressing Put half a teaspoonful of salt in a salad bowl, with half as much pepper, and add gradually three tablespoonfuls of oil, mix and drop in by degrees three tablespoonfuls of vinegar ; stir until smooth. Salad Dressing