No. 267. Horseradish Sauce

10 cts.

A : 3 tbsps. grated horseradish, 1 tbsp. vinegar, 1/4 tsp. salt, dash cayenne or 1/4 tsp. paprica ;

B : 1/2 c. cream, whipped very stiff.

Mix A thoroughly, when ready to serve, add B carefully.

No. 268. Horseradish Flour Sauce

6 cts.

A : 3 tbsps. horseradish flour, soaked in \ c. cold water \ an hour, 2 tbsps. vinegar, 1 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. paprica, 2 tbsps. fine bread-crumbs ;

B : 2 tbsps. cream.

Mix A, when ready to serve, add B carefully.

No. 269. Vinaigrette Sauce

10 cts.

A: 1/2 tsp. salt, 1/4 tsp. paprica, dash white pepper, mixed with 3 tbsps. tarragon or plain vinegar ;

B : 6 tbsps. oil, 1 tbsp. gherkins, and 1 tsp. each of chives and parsley, all minced fine, 1 tbsp. green pepper, minced, is an addition.