Evening Republican, Volume 22, Number 202, Rensselaer, Jasper County, 21 August 1919 — HORSERADISH TO MAKE SAUCE [ARTICLE]

HORSERADISH TO MAKE SAUCE

Especially Good With Boiled Beef or Steak—Add Little Vinegar With Whipped Cream. (.Prepared by the United States Department of Agriculture. > A palatable sauce, especially good with boiled beef or steak, is made by adding grated horseradish and a little vinegar to a little whipped cream, or as follows: Thicken milk with cracker crumbs by heating them together in a double boiler, using three tablespoonfuls of cracker,crumbs to one and a half cupfuls of milk. Add one-third of a cupful of grated horseradish, three tablespoonfuls of butter, and one-half tea* spoonful of salt; or thicken with but* ter and flour some of the water in which the meat was boiled, add a gen--ereu s -quantity—one or two t ablespoonfuls—of grated horseradish, boil a short tim£. and serve.