f. Very nice for fat beef.

HORSERADISH SAUCE, No. 1

Grate a good-sized stick of horseradish; take some soup stock and a
tablespoon of fat, salt and pepper to taste, a little grated stale
bread, a few pounded almonds. Let all boil up and then add the meat.

HORSERADISH SAUCE, No. 2

Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
of an onion in it, and fry light brown, then brown one tablespoon
cracker meal or flour and add two tablespoons of grated horseradish;
let this brown a bit, then add some soup stock, one tablespoon of brown
sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
vinegar. Let cook a few minutes then add one more tablespoon of
horseradish and if necessary a little more sugar or vinegar. Lay the
meat in this sauce and cover on back of stove until ready to serve. If
gas stove is used, place over the simmering flame.

KNOBLAUCH SAUCE (GARLIC)

Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
cut up one or two cloves of garlic very fine and let it brown slightly
in the heated fat; add a tablespoon of flour, a cup of soup stock or
warm water, salt, pepper to taste.

MAITRE D'HOTEL SAUCE

Take a heaping tablespoon of drippings or goose-fat, heat it in a
spider, stir two teaspoons of flour into this, then add gradually and
carefully a small cup of hot soup or water, the former is preferable;
add some chopped parsley, also the juice of a lemon; salt and pepper;
stir up well. May be used either with roast or boiled meats.

*FRYING*

PREPARED BREAD CRUMBS FOR FRYING

All scraps of bread should be saved for crumbs, the crusts being
separated from the white part, then dried, rolled, and sifted, and put
away until needed in a covered glass jar.

The brown crumbs are good for the first coating, the white ones for the
outside, as they give better color. Cracker crumbs give a smooth
surface, but for most things bread crumbs are preferable.

For meats a little salt and pepper, and for sweet articles, a little
sugar, should be mixed with the crumbs. Crumbs left on the board should
be dried, sifted, and kept to be used again.

FRYING

Frying is cooking in very hot fat or oil, and the secret of success is
to have the fat hot enough to harden the outer surface of the article to
be fried immediately and deep enough to cover these articles of food. As
the fat or oil can be saved and used many times, the use of a large