The new practical housekeeping

for half an hour, when simmer gently for a few minutes, or until there is a nice flavor of lemon. Strain it, and add a thickening of three tablespoons of butter and one of flour: stir this well in, and put in juice of one lemon at the moment of serving; mix one cup white stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together. Milk may be used instead of cream, with another tablespoon flour. An excellent sauce for fowls, fricassees, etc. The recipe makes enough for two fowls. Or, a simple method is to cut three slices lemon into very small dice, add to drawn butter, let boil up once and serve. Liver and Lemon Sauce. — ^Wash the liver of a fowl and let it boil a few minutes ; peel one lemon very thin, reserve the white part and pips and cut it into very small slices ; mince the liver and a small quantity of the lemon rind very fine ; add these ingredients to a half pint smoothly made drawn butter, season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil lest the butter should oil. Serve with poultry. Liver and Parsley Sauce. — Wash and score the liver of a fowl, boil it for a few minutes and mince it very fine ; scald a small bunch of parsley of which there should be sufficient when chopped to fill ^ tablespoon ; add this with the minced liver to a half pint smoothlymade drawn butter, let it just boil and serve with fowl. Lobster Sauce, — Choose a hen lobster, as this is indispensable in order to render this sauce as good as it ought to be. Pick the meat from the shells, and cut it into small square pieces ; put the spawn, which will be found under the tail of the lobster, into a mortar with half ounce butter, and pound it quite smooth ; rub it through a hair-sieve, and cover up till wanted, Make three-fourths pint of drawn butter, and add one tablespoon anchovy sauce, one-half ounce butter, salt and cayenne to taste, a little pounded mace if liked, and two or three tablespoons cream. Mix well before the lobster is added to it, as it should retain its square form, and not come to table shredded and ragged. Put in the meat, let it get thoroughly hot, but do not allow it to boil, as the color would immediately be spoiled ; for it should be remembered that this sauce should always have a bright red appearance. If it is intended to be served with turbot or brill, a little of the spawn (dried and rubbed through a sieve, without butter) should be saved to garnish with ; but as the goodness, flavor, and appearance of the sauce so much depend on having a proper quantity of spawn, the less used for garnishing the better. This makes sufficient to serve with a small turbot, a brill or salmon for six persons. For a very small lobster, use only a half pint drawn butter and season as above. The remains of a cold lobster may with a little care be converted into a Tery good sauce. Or, break the shell of the lobster into small