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Hollandaise Sauce

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