1. Mix together two large tablespoonfuls of butter and a table-spoonful of flour; put into a saucepan, and add two cups of broth or water; set on the fire, and when thick add capers to taste; salt; take from the fire, add the yolk of an egg beaten and serve. This sauce can be greatly varied; by using chopped cucumbers or hard-boiled eggs, or herbs, or mushrooms, you have cucumber, egg, herb, or mushroom sauce.

2. Make a drawn-butter sauce, and then add two or three tablespoonfuls of French capers; remove from the fire and add a little lemon juice.

Substitute For Caper Sauce

Half a pint of melted butter, two tablespoonfuls of cut parsley, half a teaspoonful of salt, one tablespoonful of vinegar. Boil the parsley slowly to let it become a good color; cut, but do not chop it fine; add to it a half-pint of smoothly-made melted butter, with salt and vinegar in the above proportions; let it simmer two minutes and then serve.