Grate three or four large cucumbers; drain them on a sieve; to this drained pulp add a half teaspoonful of salt, a dash of red pepper, a teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir in carefully two or three tablespoonfuls of very thick cream; if you can whip the cream a little first, so much the better. Cream may also be added to the tomato.
Chopped Celery Sauce
Chop fine sufficient celery to make a half pint; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream; add a few drops of lemon juice or tarragon vinegar and serve.
Cream Horseradish Sauce
This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work in the yolk of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once.
Pudding Sauces
The simple method of making a pudding sauce is to add to a half cup of sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a half pint of boiling water; boil for a moment and pour while hot into one well-beaten egg, beating all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla.
To change the character of this sauce, a tablespoonful of butter may be added. Where butter enters largely into the composition of a pudding sauce, it is better that it should be beaten to a cream, the sugar added gradually, then the egg and last the liquor. Heat it over a double boiler just at serving time, or the froth will float on the surface and the liquid be rather dense at the bottom.
Melted sugar with lemon juice and a little water is called sugar sauce.