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Some Kitchen Kinks: Horse

A Horse Radish.-Horse radish, like mustard, is more often served with meat than used to flavor it during cooking. very palatable sauce, especially good with boiled beef, is made by adding grated horse radish and a little vinegar to a little whipped cream, or as follows: Thicken milk with cracker crumbs by heating them together in a double boiler, using 3 tablespoonsful of cracker crumbs to 11½ cups of milk. Add one-third of a cup of grated horse radish, 3 tablespoonsful of butter, and one-half teaspoonful of salt; or thicken with butter and flour some of the water in which the meat was boiled, add a generous quantity (1 or 2 tablespoonsful) of grated horse radish, boil a short time, and serve. This recipe is the most usual in German homes where the sauce is a favorite. a Acid Flavoring. - Vinegar, lemon juice, and sour jelly, like currant, are often used to flavor the thick gravies which are a part of meat stew or which are served with it. Vinegar is an old-fashioned relish which was often added to bacon or salt pork and greens, pork and beans, corned beef and cabbage, and similar dishes.

These flavors combine well with that of brown flour, but not with onions or other vegetables of strong flavor.

The idea that vinegar used in small quantities is unwholesome seems to be without foundation.