One half-pint of cream sauce; two tablespoonfuls of grated and drained horseradish; one gill of whipped cream ; one tea-spoonful of vinegar; salt to taste and a pinch of cayenne.

Stir the horseradish into the hot sauce, and let it become thoroughly heated. Add the vinegar and seasoning, take from the fire, stir the whipped cream in lightly and serve.

Caper Sauce

Half-pint of butter sauce ; one tablespoonful of capers; one-half teaspoonful of onion-juice.

Cook the onion-juice and capers three minutes in the sauce.

Soubise Or Onion Sauce

One-half pint of white sauce; two medium-sized onions, boiled soft and chopped fine; salt and white pepper to taste. Stir the onions into the sauce, boil up once and season.

CELERY SAUCE may be made in the same way, substituting stewed and minced celery for the onion.