A white sauce made partly with cream and partly with rich white stock, either veal or chicken, according to directions for white sauce, is called Bechamel.

The water in which celery, oysters, or lobsters have been cooked may be mixed with milk in making sauces given under these names.

For Fish a la creme and other preparations of fish, boil one slice of onion with the milk, or add half a teaspoonful of onion juice and one tablespoonful of chopped parsley.

For Oysters, add half a teaspoonful of celery salt, a few grains of cayenne pepper, and one tablespoonful of lemon juice.

For boiled Fowl, add half a can of mushrooms.

A richer white sauce is made by beating the yolks of two eggs, and pouring the hot sauce into them just before serving.

Gurry Sauce (for Curried Eggs, Chicken, etc.). - Cook one tablespoonful of chopped onion in one tablespoonful of butter five minutes. Be careful not to burn it. Mix one tablespoonful of curry powder with two tablespoonfuls of flour, and stir it into the butter. Add one pint of hot milk gradually, and stir as directed for white sauce.