Caper Sauce
Drain one-half cup of capers, and add them to one cupful of drawn-butter sauce.
Egg Sauce
To one cupful of drawn-butter sauce add two hard-cooked eggs, cut in one-fourth-inch dice.
Sauce for Fish
To one cupful of drawn-butter sauce add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley.
Hollandaise Sauce
1⁄2 cup butter
Yolks of two eggs
1 tablespoon lemon juice
1⁄4 teaspoon salt
Cayenne pepper
1⁄2 cup boiling water
Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.