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 then heat to the boiling point, and cook for five minutes.

MUSHROOM SAUCE

Place one and one-half cups of milk in a saucepan and add four tablespoons of flour.  Stir until dissolved and then bring to a boil.  Cook for five minutes and then add

  One cup of diced and parboiled mushrooms,
  One well-beaten egg,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three tablespoons of finely chopped parsley.

Beat to mix and then cook for two minutes and use.

PARSLEY SAUCE

  One and one-half cups of cream sauce,
  One-half cup of finely chopped parsley,
  Three tablespoons of butter,
  Two teaspoons of salt,
  One teaspoon of white pepper.

Beat to mix.

CREOLE SAUCE

  One cup of stewed tomatoes,
  Three onions,
  One green pepper, chopped fine.

Place in a saucepan and cook slowly until the onion and pepper are soft.  Rub through a fine sieve and then add

  Two tablespoons of cornstarch dissolved in
  One-half cup of water,
  One teaspoon of salt,
  One teaspoon of paprika,
  One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

TARTARE SAUCE

  One-half cup of mayonnaise dressing,
  One onion grated,
  Five tablespoons of finely chopped parsley,
  One sour pickle, chopped fine,
  One teaspoon of salt,
  One-half teaspoon of mustard,
  One-half teaspoon of paprika.

Mix thoroughly and then serve very cold.

HERB SAUCE

Make one and one-half cups of cream sauce and then add

  One cup of finely chopped parsley,
  One tablespoon of grated onion,
  One-half green pepper, minced fine,
  One and one-half teaspoons of salt,
  One-half teaspoon of pepper.