CAPER SAUCE
Put 1 tablespoon of butter in a frying pan, and when melted add 1 tablespoon of flour and stir until smooth. Now add, a little at a time, 2 cups of vegetable broth, and stir until it boils and is smooth. Put in 2 heaping tablespoons of capers and 1 chopped hard-boiled egg, and season well with salt and pepper. One tablespoon of cream may be added at the last to enrich the sauce if desired.
CHEESE SAUCE
Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup of grated cheese; stir in a double boiler until the cheese is melted, then add a few drops of yellow colouring extract, and salt and paprika.
FRENCH CUCUMBER SAUCE
Grate 1 cucumber and drain it well, then add to it ½ teaspoon of salt, a dash of cayenne, and 1 tablespoon of vinegar.