Creamed Horseradish Sauce
- 4 tablespoonfuls grated horseradish with the vinegar drained off
- ¼ teaspoonful salt
- 6 tablespoonfuls thick cream
- Yolk of 1 egg
Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.
Have you seen Swift's Premium Oleomargarine? Its appearance is appetizing.
Boiled Beef
Use cuts from (1), (8), (9), (11)
Put the trimmings and suet of the beef into a large kettle and fry out the fat.
Remove the cracklings or scraps and into the hot fat put the meat and turn quickly until it is red on all sides.
Cover completely with boiling water and boil rapidly for five minutes, then turn down the gas or remove kettle to back of coal range so that the water cannot possibly boil again, and cook fifteen minutes to each pound of meat.
One hour before it is done add one tablespoonful salt and one-quarter teaspoonful pepper.