This is a very delicious sauce, and can be served with Jerusalem artichokes boiled whole, fried eggs, &c.
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.
CINNAMON SAUCE .-- The simplest way of making cinnamon sauce is to sweeten some butter sauce with some white sugar, and then add a few drops of essence of cinnamon.

The sauce can be coloured pink with a little cochineal.

A little wine is an improvement.

The sauce can also be made by breaking up and boiling a stick of cinnamon in some water, and then using the water to make some butter sauce.
COCOANUT SAUCE .-- Grate the white, part of a cocoanut very finely, and boil it till tender in a very small quantity of water; add about an equal quantity of white sugar as there was cocoa-nut; mix in either the yolk of an egg or a tablespoonful of cream.