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Hollandaise Sauce

Cream half a cup of butter and add the yolks of two eggs one at a time, beating it thoroughly, then one-third of a cup of boiling water. Cook over a double boiler till it thickens to the consistency of a custard. The seasoning, which consists of one-fourth of a teaspoon of salt, a dash of cayenne and one tablespoon of lemon juice, is added just before the boiler is lifted from the fire. - Katherine A. French.