The new practical housekeeping

The chopped inside of a lemon without the seeds, to which the chicken liver has been added, makes a good sauce for boiled chicken. Egg Sauce. — Put one cup each water and milk on fire to scald, and when hot stir in tablespoon flour, previously mixed smooth with a \ery little cold water, add three eggs well beaten and strained, season with salt and peppei, two tablespoons butter and a little white vinegar; do not let boil after eggs are put in ; boil four eggs hard, slice and lay over the dish : a little nutmeg and a few thin slices of lemon are sometimes addea ; pour over sauce, and serve with boiled fish. Or, take yolks of two eggs boiled hard and mash with a tablespoon mustara, a little pepper and salt, three tablespoons vinegar and three of salad oil, A tablespoon of catsup improves this for some. Very nice for boiled fish. Or, to a pint drawn butter sauce, without herbs, add four hard-boiled eggs chopped fine. Gooseberry Sauce. — Boil one pint green gooseberries in water until quite tender ; strain them, and rub them through a sieve. Put into a saucepan three tablespoons French White Sauce, or veal gravy will do, with two tablespoons butter and seasoning of salt, pepper and grated nutmeg to taste ; add the pulp from the goose- berries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit. Serve with boiled mackerel. Hollandaise Sauce. — One-half cup broth, milk or water, cup butter, yolks of four eggs, juice of one lemon, a dozen pepper-corns, nutmeg and salt. Boil the broth with the peppercorns, a scrap of broken nutmeg and level teaspoon salt. When flavored strain the broth into another saucepan or tin cup. Put in two-thirds of the butter and the four yolks and beat it with a fork over the fire until it thickens like cream. Then take it oflF and beat in the rest of the butter in little bits, beating until all is melted. Then squeeze in the lemon juice, or use vinegar for a substitute. The sauce must never fairly toil, only just begin to. It should be cooked in cup set in boiling water. There is a moment, about a minute after set to cook, that the sauce is at its thickest degree, like softened butter. After that a separation or curdling takes place, not very plain to the eye, but that makes the sauce thin and spoils it. Serve with fish, cauliflower, asparagus, or any vegetable. It is golden yellow, shining and smooth, just thick enough to be taken up on the point of a knife, if for fish, but needs to be thinner for vegetable dressing. Horse-radish Sauce. — Grate very fine a root of horse-radish, mix two tablespoons of it with a teaspoon salt and four tablespoons cream, stir briskly and add by degrees a fourth tablespoon vinegar. Or, take four tablespoons horse-radish and mix well with one tablespoon each sugar and 'salt, one-half teaspoon pepper and two teaspoons made mustard, with sufficient vinegar to give it the consistency of cream. Especially nice with oornrd ])C('f, and acceptable with almost any meat. It is sometimes prepared by adding to two