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and a little pepper. Stir it till it boils. Then withdraw it from the fire, and add two ounces of butter and a few drops of cold water, with a little lemon-juice, or vinegar. Set it on the stove, or near the fire, and keep it warm till it is wanted.

You may thicken it while boiling with mushrooms, cut small; or after it is done with hard eggs chopped fine, pickled cucumbers chopped, or capers.

Put into a sauce-pan a quarter of a pound of butter. When quite melted over the fire, throw in a large spoonful of flour, and add a half pint of boiling water, and salt to your taste. Boil it a few minutes, and then put in a tea-spoonful of cold water. If intended as sauce for a pudding, stir in at the last a glass of white wine, and half a grated nutmeg.

Cut small, and pound in a mortar, equal proportions of parsley, chervil, tarragon, chives and burnet, with two yolks of hard-boiled eggs. Pass these ingredients through a cullender, and then mix them on a plate with four table-spoonfuls of sweet oil, two of vinegar, and two of mustard. Use a wooden spoon.

Take the yolks of three hard-boiled eggs; mash them on a plate with the back of a wooden spoon, and mix them with three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a little salt and Cayenne pepper. Add three table-spoonfuls of olive oil, and mix the whole very well.