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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


4 tablespoons of grated horseradish,

1 teaspoon of sugar,

1 teaspoon of salt,

1/2 teaspoon of pepper,

2 teaspoons of mixed mustard and vinegar,

3 or 4 tablespoons of cream.

To serve with hot beef. Put in a jar, which place in a saucepan of boiling hot water.

Do not allow it to boil, or it will curdle.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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