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Horseradish Sauce

Season two tablespoonfuls of grated horseradish with one-quarter teaspoonful each of salt and sugar, and one tablespoonful of vinegar. Whip one-quarter cup of thick cream stiff and add it to the horseradish. If there is no cream, a good sauce may be made by soaking an equal quantity of grated horseradish and soft white bread-crumbs with twice as much milk, until the mass is quite soft. Season with salt, sugar, and vinegar, and press through a fine wire sieve. The sauce should be of creamy thickness.

Roast Beef Sandwiches, Served Hot For four good-sized sandwiches make one cup of brown sauce (see page 68), adding to it. when cooked, one tablespoonful of finely minced sour pickle. Cut very thin as many slices of cold rare roast beef as needed. Cream two tablespoonfuls of butter and add to it one-quarter teaspoonful of made mustard. Spread the bread with this. Dip the slices of beef in the hot sauce and place them on the bread. Sprinkle with a very little chopped or crushed cold bacon before putting on the top slice of bread. Serve on a hot platter and pour the boiling sauce over all.

Rare Roast Beef in Savory Tomato Sauce Boil together for ten minutes 2 cups tomatoes 2 cloves 3 peppercorns Bit of bay leaf Sprig of parsley teaspoonful salt Strain. Melt two tablespoonfuls butter; when bubbling, add two tablespoonfuls flour and stir until blended. Gradually add the tomato, beating to avoid thickening unevenly. Let sauce boil up for one minute. Arrange the beef on a hot platter and pour the boiling sauce over it. One teaspoonful of chopped parsley may be added to the sauce just before taking up.

Beef Loaf (of Cold Beef) This is an acceptable way of using any of the small pieces of "well-done" roast beef, making an excellent luncheon or supper dish, especially in hot weather.

Soak one tablespoonful of gelatine in one-half cup of cold water ten minutes. Heat three-quarters of a cup of well-seasoned stewed tomatoes to boiling, and pour over the gelatine, stirring well until gelatine is dissolved. Have ready two cups of chopped and seasoned meat, mixed with one tablespoonful of lemon-juice and one small sour pickle minced fine. Stir the tomato into the meat mixture, and mold in an earthen dish. This amount will fill a quart dish half full.