MAITRE D'HOTEL BUTTER
(For Broiled Meats and Fish)

Beat two tablespoonsful of butter to a cream; beat in one-fourth a teaspoonful of salt, a dash of pepper and half a teaspoonful of fine-chopped parsley; then add a teasponful of lemon juice, a few drops at a time.   For red-pepper butter, add in the place of the parsley one or two chili peppers, chopped fine.  A few drops of onion juice may be added.