HORSE-RADISH SAUCE
Rub together 1 tablespoon of butter and 1 of flour and put in a saucepan. When melted and smooth from stirring, add slowly 1½ cups of heated milk; when properly thickened by slow cooking, put in 3 tablespoons of grated horse-radish, stir well, season with salt, add 1 teaspoon of butter, and serve on croquettes, etc.