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Hollandaise Sauce

Beat half a teacup of butter in a bowl to a cream; add yolks of two eggs, one by one; then juice of half a lemon, pinch of cayenne pepper, half teaspoonful salt; place this in a saucepan of boiling water; beat with an egg beater for a minute or two, until it begins to thicken; then one-half cup of boiling water, beating all the time. When like a stiff custard, it is done. It will take five minutes to cook if the bowl is thin and the water -Mrs. S. R. Kane. boils all the time.