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Horseradish Sauce

Put ½ pint of milk or cream in double boiler. Rub together a tablespoon cottolene, lard or butter, and 1 even tablespoon Five Roses flour. Stir into boiling milk, add 1 ounce young horseradish finely grated, 1/2 teaspoon salt and 1/2 teaspoon sugar. Nice with boiled, fresh or salted meat.