Evening Republican, Volume 22, Number 210, Rensselaer, Jasper County, 30 August 1919 — HORSERADISH TO MAKE SAUCE [ARTICLE]

HORSERADISH TO MAKE SAUCE

Especially Good With Boiled Beef or Steak—Add Little Vinegar With A . Whipped Cream. < Prepared by the United States Department of ARrieultiire.) 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 teaspoonful of salt: or thicken with but--ter and flour some of the water in which the meat was boiled, add a generous quantity—one or two tablespoonfuls—of . grated horseradish, boil a short time, and serve.