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Horseradish Sauce

To four tablespoonfuls of grated horseradish put one teaspoonful of salt, one teaspoonful of sugar, one half teaspoonful of pepper, two of mixed mustard and vinegar, three or four tablespoonfuls of cream. When served with hot beef put in a jar, which jar place in a saucepan of boiling water; cook slowly; do not let the mixture boil or it will curdle.