Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Horseradish Sauce

1 tablespoon cracker crumbs Salt to taste 1 tablespoon butter 1 tablespoon horseradish Heat the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef.

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