=Hollandaise Sauce.=--Put one-half cup of butter into a bowl of cold water and wash it to take out the salt. Divide it into three parts and put one-third into the top of a double boiler with the yolks of two eggs and a tablespoon of lemon juice. Stir and cook until the butter melts, add another piece of butter and continue stirring. As the sauce thickens stir in the last piece, add one-third cup of boiling water, a speck of cayenne and a saltspoon of salt and cook one minute. =Horseradish Sauce.=--Put a saucepan over the fire with a tablespoonful of butter and a half tablespoonful of flour. Stir and cook two minutes, then add a half cupful of strained soup stock and a half cupful of milk, six whole peppers, a bit of bay leaf and an even half teaspoonful of salt. Cook five minutes, remove bay leaf and peppers, and add three tablespoonfuls grated horseradish. Cook two minutes and serve. =Maitre d'Hotel Butter.=--To make it, rub a quarter cupful of butter to a cream, add a half teaspoonful of salt, a good dash of pepper, white or paprika, a tablespoonful of fine chopped parsley and a tablespoonful of lemon juice. If you are partial to nutmeg, a grating of that is sometimes added. =Mexican Sauce.=--Take four large tomatoes or the equivalent in canned, three green peppers and one onion. Chop pepper and onion in a wooden bowl, add the tomato and salt and pepper to season. To one-half cupful of vinegar, add the drippings from four slices fried bacon, pour over the chopped vegetables and serve in individual salad dishes as an accompaniment to meats. =Mint Sauce for Roast Lamb.=--Put one cup of vinegar and one rounding tablespoon of sugar together and stir in one-quarter cup of finely minced mint. Let stand fifteen minutes before it is served. =French Mustard Sauce, Creole Style.=--Work together three tablespoonfuls mustard and one cupful sugar, then beat in one egg until smooth. Add one cupful of vinegar a little at a time, set over the fire and cook three or four minutes stirring constantly. When cold add one tablespoonful olive oil beating all well together. =An Excellent Mustard Sauce for Cold Meat.=--Two teaspoonfuls flour, one teaspoonful sugar, one teaspoonful mustard, a little pepper and salt. Mash all together, add boiling water, to make thick paste. Beat constantly till lumps are all out. Add sufficient vinegar to make it thinner. Be sure the water is boiling. =Onion Sauce.=--Prepare a smooth white sauce by blending over the fire two tablespoonfuls of butter and a tablespoonful and a half of flour. When bubbly, turn in two cupfuls of hot milk, and stir until smooth and thickened. Add two large boiled onions minced fine, cook a moment, season with salt and pepper and serve with poultry or boiled veal.