Evening Republican, Volume 17, Number 90, Rensselaer, Jasper County, 15 April 1913 — The KITGHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITGHEN GUPBOARD

HORSERADISH SAUCE. IF horseradish roots are obtainable it is best to make your own horseradish sauce. That which Is sold In the shops may be made largely with white turnips. Some inferior brands of ready made horseradish sauce sore so made. If a recipe says the sauce must be cooked stir in the grated horseradish last It weakens it to cook horseradish. •_ » .. Favorite Condiments. Boiled Horseradish Sauce—Melt a third of a cup of butter in a saucepan and stir a half cupful of flour in it When this is hot pour in a pint of boiling milk and stir until it forms a smooth sauce. Let it boll for twenty minutes. Season with a pinch of cayenne, a half teaspoonful of salt and strain. Add two stalks of grated horseradish. if a boiled sauee is made stir In the horseradish last. Horseradish Sauce With Oil.—Take two tablespoonfuls of grated horseradish, a tablespoonful each of vinegar, salad oil and gronnd mustard. Add.a quarter of a tablespoonful of salt and beat these together, then serve. Horseradish Sauce With Cream.— Scald a pint of sweet cream. Add to it four tablespoonfulg of grated horseradish and a half teaspoonfnl of salt. Mix aud it is ready to serve. This sauce may so quickly be made that it is useful to prepare in an emergency. For Fish or Moat Horseradish Sauce For Fish.—Take • cupful of stock and scald half a cupful of freshly grated horseradish in it Beat three eggs and stir these into a cupful of cream and cook this with the horseradish and stock. When the spoon becomes coated add half a teaspoonful of salt and take from the fire. Horseradish Sauce For Beef.—Take a half cupful of fine stale breadcrumbs, an onion stuck with half a dozen cloves, two tablespoonfuls of butter, a half teaspoonful of salt and a quarter of a teaspoonful of pepper. Take a double boiler and cook everything but the butter in it for an hour, then take out the onion and cloves and add the butter, stirring it around' until it is well mixed. Just before taking from the fire beat in a half cupful of freshly grated horseradish. This is nice for either boiled or roast beef.