TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 641, 18 April 1929, Page 4

TO-DAY’S RECIPES

DELICIOUS SAUCES HORSERADISH SAUCE Cj Here is a recipe that wiU keep Q; far six months. Six ounces of horseQj radish, six ounces of bread crumbs, [jj one € 99> tablespoon mustard, qJ one dessertspoon sugar, one tableKJ spoon cream , half cup of vinegar. rO Salt and pepper to taste. Mix all rO together. This is delicious to serve p] with roast beef, either hot or cold. gj FRUIT SALAD SAUCE K Mix together in a saucepan on Cj the fire: Four tablespoons water, Cj three tablespoon s sugar, tiro tableK spoons butter. Let it come to the Cj boil. Take it from the fire, tind (= irhen cooled a little (but not cold) Qj stir in rapidly one tablespoon jal lemon juice, pour it over the fruit m (which should be prepared and g mixed together in a bowl)' Serve when quite cold. APPLE SAUCE Cj Peel and slice two apples. Put Cj *f <lo an enamel saucepan with the Cj juice of one lemon, butter and Cj so gar (one teaspoon of each). Cj Stew until soft. Beat unt'i smooth Cj with a wooden spoon. Serve in saner boat with roost porl.