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Horse-Radish Sauce (Second Method)

Mix two tablespoonfuls of soft white bread with the same amount of grated horse-radish, cover with two tablespoonfuls of cream and let soak for two hours. Rub through a sieve, add a teaspoonful of sugar, flavor with salt and add enough vinegar to make the sauce the consistency of thick cream. This sauce will keep for several days.

May be varied by adding cracker crumbs and mayonnaise.