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SAUCES FOR FISH

COCKTAIL SAUCE

1 pint mayonnaise 1 chopped pimento

1 pint chili sauce 2 tablespoonfuls chopped celery
14 cupful India relish 1 tablespoonfuls prepared mustard
1 chopped hard-boiled egg Salt and black pepper

1 teaspoonful chopped chives Add 1 tablespoonful of A.1. sauce
14 chopped green pepper A dash of paprika

Mix well together, chill, and serve. This is a delicious sauce
for lobster, shrimp or seafood cocktail. —Mrs. J. C. Ross

HOLLANDAISE SAUCE

Beat 4 egg yolks until very thick. Melt % cupful butter in
the top of double boiler. Remove it from the heat, add the well-
beaten yolks all at one time, stirring quickly until the eggs ab-
sorb the butter. Blend in the juice of 1 lemon, a large pinch of
salt, and a dash of cayenne. Place the double boiler over very
low heat, or you are likely to have scrambled eggs. The water
should not boil. Keep stirring until the sauce is the consistency
of whipped cream. —Mrs. W. G. MacXenzie

PARSLEY BUTTER

1 tablespoonful butter 14 teaspoonful salt
1 teaspoonful lemon juice A few grains pepper
1 teaspoonful minced parsley
Rub butter to a cream, add salt, pepper parsley and lemon
juice. Spread over hot fish or cake. —Him Hock Sheu

DRAWN BUTTER SAUCE

2 cupfuls boiling water, milk or 1g teaspoonful pepper
fish stock 4 tablespoonfuls flour
8 tablespoonfuls butter 16 teaspoonful salt

Melt 4 tablespoonfuls butter into a saucepan. Remove from
the fire and mix with flour. Add 2/3 cupful of the boiling liquid,
then the rest, the remainder of the butter in small pieces, and
the salt and pepper. Boil 5 minutes and serve hot.

—Him Hock Sheu

GREEN BUTTER

2 ozs. parsley, picked from stocks, boiled and pounded in a
mortar, 2 ozs. anchovy fish, boned, skinned and pounded, 4 ozs.
fresh butter, well mixed with other ingredients and passed through
hair sieve. Allow it to stand and harden, then make into balls
with butter pats. —Mrs. E. Bernulf Clegg

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