Hi ourveggiepatch & darcyhen.
Here are the ones I shall be using as per. "The Constance Spry Cookery Book"
To preserve Horse-Radish.
Was, peel the roots and grate at once. Fill small or medium-sized, screw-topped jars two-thirds full. Add 1/2 teaspoon salt and 1/2 teaspoon sugar to each jar. Cover with distilled malt vinegar, put a piece of white paper under the lid and screw down tightly. If liked a piece of fresh chilli may be put into each jar.
This may be used for sprinkling on beetroot salad or as the basis of a sauce.
Horse-Radish Sauce Cold.
1-1 1/2 heaped tablespoons freas grated horse-radish.
1 dessertspoon vinegar.
a squeeze of lemon juice.
1/2 teaspoon mustard.
salt & pepper.
sugar to taste.
1/4 pint cream.
Mix vinegar, lemon juice, mustard,seasonings, sugar,and horse-radish together.
Whip cream till stiff, incorporate other ingredients, adjust seasonings. Ad extra horse-
radish if necessary.
Enjoy.