Standard Paper-Bag Cookery

or can be poured over boiled rice for a side dish. Put two tablespoonfuls butter in a saucepan, then stir into it two tablespoonfuls flour. Add a scant tablespoonful curry powder and a teaspoonful onion juice, and cook a moment or two, but do not allow them to brown. Stir in gradually one cupful milk and cook until smooth and thickened. Add a cup of cream, season with salt and just before serving, add, if you like, a hard boiled egg chopped fine. =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