Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

water, salt it, make it boil, add the yolk of an egg; then beat up the sauce with a little fresh butter; pass it through the finest gauze. At the minute of serving add two spoonfuls of beaten cream, well mixed. BOILED EGG SAUCE. From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager. One large tablespoonful butter; two small tablespoonfuls flour; two eggs. Put the butter in a tin pan over boiling water; when melted, stir in flour. When thoroughly and smoothly mixed, add enough milk to make it the proper consistency for sauce. Boil the eggs hard, cut them in small pieces, stir them into the sauce, and serve with fish or boiled mutton. TARTAR SAUCE. From MRS. MYRA BRADWELL, of Chicago, Lady Manager. Three eggs; four tablespoonfuls olive oil; one and one-half teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful salt; juice of one lemon; two tablespoonfuls of vinegar; one tablespoonful chopped parsley. Boil two of the eggs very hard; rub the yolks to a powder; add the raw yolk of the other egg. Stir in slowly the oil. Chop fine the two whites of the boiled eggs; add the chopped parsley and one small onion chopped as fine as possible. MEATS FILET OF BEEF. From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager. Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick; these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner: Remove all skin and fat; fold the thin end under and skewer in place; the upper side must present a smooth surface for larding; with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled