HOT HORSERADISH SAUCE
In an earthen dish put four tablespoons of fresh grated horseradish, four tablespoons of finely powdered cracker crumbs, add half a cup of cream, a teaspoon each of sugar and salt, two dashes of pepper, two teaspoons of vinegar, and one teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef.
Mrs. Jonas