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.
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.