CAPER SAUCE.--Make some butter sauce, and to every half-pint of sauce add a
dessertspoonful of chopped French capers. If the sauce is liked sharp, add
some of the vinegar from the bottle of capers.


CARROT SAUCE.--Proceed exactly as in carrot soup, using less liquid.


CAULIFLOWER SAUCE.--Proceed exactly as in cauliflower soup, using less
liquid.


CELERY SAUCE.--Proceed exactly as in celery soup, only using less liquid.
The thicker this sauce is the better.


CHERRY SAUCE.--Take a quarter of a pound of dried cherries, and put them
into a small stew-pan, with a dessertspoonful of black currant jelly, a
small stick of cinnamon, with half a dozen cloves, and add rather less than
half a pint of water, and let the whole simmer gently for about ten
minutes, when you must take out the spices and send the rest to table.

N.B.--If wine is not objected to in cooking, it is a very good plan to add
claret instead of water.


CHESTNUT SAUCE.--Proceed as in making chestnut soup, using as little liquid
as possible, so as to make the sauce thick.