SAUCE

One cup of medium cream sauce,
Two tablespoons of grated horseradish,
Two tablespoons of lemon juice,
Three tablespoons of finely minced parsley,
One-half teaspoon of mustard,
One-half teaspoon of white pepper,
One teaspoon of salt.

Beat thoroughly to mix.

MAINTENON SAUCE (FOR AU GRATIN DISHES)

One cup of medium cream sauce,
Two tablespoons of grated cheese,
Two tablespoons of finely minced parsley,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One teaspoonful of paprika,
One-quarter teaspoon of mustard,
One teaspoon of lemon juice.

Blend well.

CHEESE SAUCE

One cup of medium cream sauce.
Four tablespoons of grated cheese,
One teaspoon of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of mustard.

Blend well until the cheese is melted.

MUSTARD SAUCE

One-half cup of medium cream sauce,
Two tablespoons of white wine vinegar,
Yolk of one egg,
One teaspoon of mustard,
One teaspoon of salt,
One-half teaspoon of paprika.

Beat thoroughly to mix and then heat to the boiling point.

In no other part of cookery does the skill of the cook show to
advantage as in the way in which the various sauces are prepared
and served. To make a perfect sauce is an art in cooking. Many plain
foods, as well as the use of leftovers, may, by the addition of a good
sauce, be turned into palatable and attractive dishes.

Three or four cupfuls of cream sauce may be made at one time and then
poured into a bowl and covered with a damp napkin, and placed in the
icebox until needed. The sauce will keep in a cool place for three or
four days and will relieve the necessity of making a sauce every day.

To use, measure three-quarters of a cupful of sauce and add
one-quarter cupful of hot water. Place in a double boiler to heat,
stirring frequently to blend. It is then ready to use. Always use a
double boiler in the preparation of sauces made from this cream sauce.
This will prevent scorching.

CUCUMBER SAUCE

One cup of thick cream sauce,
One small cucumber, pared and grated,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Heat to the boiling point and then cook for five minutes.

OYSTER SAUCE

One cup of thick cream sauce,
Eight medium-sized oysters, chopped fine,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One teaspoonful of white pepper.

Blend well and the