One cup of thick cream sauce,
  One cup of finely diced celery, parboiled until tender,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Blend well.

ADMIRAL SAUCE

  One cup of thick cream sauce,
  Grated rind of one-quarter lemon,
  Two tablespoons of capers,
  Two tablespoons of finely chopped parsley,
  Juice of one-half lemon,
  Two tablespoons of butter.

Stir until well blended and then heat until just below the boiling point.  Season.

BEARNAISE SAUCE

  One-half cup of thick cream sauce,
  Yolks of two eggs,
  One teaspoon of grated onion,
  Three tablespoons of butter.

Blend well, and now add

  One teaspoon of salt,
  One-half teaspoon of white pepper,
  One-half teaspoon of paprika,
  Juice of one lemon.

Stir constantly until scalding hot.  This sauce will not curdle if left standing for a few minutes.

CREAM HORSERADISH 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.