The Blue Grass Cook Book

page 124

      HORSERADISH SAUCE

  4 tablespoons of grated horseradish,

  1 teaspoon of sugar,

  1 teaspoon of salt,

  1/2 teaspoon of pepper,

  2 teaspoons of mixed mustard and vinegar,

  3 or 4 tablespoons of cream.

To serve with hot beef. Put in a jar, which place in a saucepan of boiling hot
water.

Do not allow it to boil, or it will curdle.

      MINT SAUCE
Mrs. Henry C. Buckner

  Put 4 tablespoonfuls of chopped mint,

  2 tablespoonfuls of sugar,

  1/4 pint of vinegar,

into the sauce-boat. Let it remain an hour or two before serving.

      MUSTARD SAUCE FOR COLD
      MEATS

  4 tablespoons mustard,

  1 tablespoon of sugar,

  1 teaspoon each of salt and pepper.

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