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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

• 3 tablespoons cracker crumbs.

• 1/3 cup grated horseradish root.

• 1 1/2 cups milk.

• 3 tablespoons butter.

• 1/2 teaspoon salt.

• 1/8 teaspoon pepper.


Cook first three ingredients twenty minutes in double boiler.

Add butter, salt, and pepper.


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