Evening Republican, Volume 16, Number 146, Rensselaer, Jasper County, 18 June 1912 — Horseradish and Nut Sauce. [ARTICLE]

Horseradish and Nut Sauce.

This is an excellent sauce to serve with boiled beef. Remove the skins from some walnuts, chop them fine with the tome quantity of gr*t*d horseradish. Season this mixture with a dessertspoonful of powdered sugar and a {finch of salt Add the Juice of two lemons and some fresh cream, in sufficient quantity that the sauce may not be too thick nor too thin. —National Maptlas <>.