Hard boil the eggs required, chop fine when cold, and reheat in parsley sauce, and use to fill heated cases or patties, or use eggs Newburg for filling. MACEDOINE PATTIES Use imported macedoine of vegetables, heat in a double boiler with white sauce, and use as patty filling in heated cases. MUSHROOM PATTIES Cut fresh mushrooms in quarters, toss them in melted butter for five minutes, then cover them with white or brown sauce, and serve in heated cases or patties. Any of the recipes given for mushrooms can be used to fill patty cases, mushrooms Newburg being especially suitable. CANNED MUSHROOM PATTIES Toss the mushroom buttons in hot butter for five minutes, cover them with white sauce, and use to fill heated patties. "As I was hurrying away from the slaughter-house, three beautiful lambs were led in by a man, with a long, shining knife. Filled with horror and indignation, I said: 'How can you be so cruel as to put to death those little, innocent lambs?' 'Why, madam,' said the man, 'you wouldn't eat them alive, would you?'" SAUCES CARAMEL FOR COLOURING Put 1/2 cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add 2 cups of warm water, and let it simmer for fifteen or twenty minutes, then skim and strain, and bottle for use in giving a rich colour to soups and sauces. Ready-made vegetable extracts of good dark colour can be bought, and are one of the few things which seem better than the home-made product. REDUCED VINEGAR This adds a delicious flavour to many sauces, vegetables, and soups, and is made by putting vinegar, with a little salt and pepper, in a saucepan and letting it boil rapidly until reduced, the proportions being 2 tablespoons of vinegar, 1 saltspoon of salt, and a pinch of pepper cooked until reduced to 1 teaspoon of liquid. Strain before using. SAUCE BERNAISE Into 1 tablespoon of reduced vinegar beat slowly the yolks of 4 eggs to which has been added 2 tablespoons of cold water, and when well mixed hold in a small saucepan above a slow fire; put in a small bit of butter, and when melted stir in another, and so continue until 1 1/2 tablespoons have been used. When the sauce is smooth and creamy, season with salt and pepper or paprika, and add 1/2 teaspoon of tarragon vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot be served very hot or it will curdle. It may be served cold also. BLACK BUTTER SAUCE Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of salt and a little pepper, and let cook slowly until browned; then add 1 teaspoon of reduced vinegar or lemon juice, and serve hot. BREAD SAUCE