Horseradish Sauce

I've never been a big fan of horseradish, for the most part I find it a bit too spicy for my personal preference but I do know a lot of people who do like it. I've never had homemade horseradish though! Here is a recipe courtesy of Aunt Sammy.

Horseradish Sauce:

Ingredients-
1/2 cup thick sweet or sour cream
1/2 teaspoon salt
1 teaspoon sugar
3 or 4 tablespoons fresh grated horseradish

Directions-
Whip up the cream with the salt and sugar. Gradually add in the horseradish. Best with fish or other meat.

Tutti-Frutti Sauce

When I think of Tutti-Frutti, I think of the bumble gum and some sort of pink flavor. Don't ask me how a flavor can be a color, but that is truly what the words tutti and frutti make me think of, so imagine my surprise when I found a recipe for Tutti-Frutti sauce! This recipe also comes from Aunt Sammy's Radio Recipes Revised. Apparently, according to the book, it would be great over vanilla ice-cream, frozen custard or blanc mange.

Tutti-Frutti Sauce-
Ingredients:
4 slices canned pineapple
1 pint pineapple juice and water
1/4 cup of sugar
1/4 teaspoon salt
1/2 cup blanched almonds
1 cup candied cherries cut in quarters
1/2 cup finely cut citron

Directions:
Strain the juice from the pineapples, add enough water to make a pint, combine with sugar and salt, and cook for about 10 minutes or until the syrup is pretty thick. Break the almonds in half, cut the sliced pineapple into thin pieces add along with cherries and citron to the syrup. Boil mixture for a few minutes and chill before serving.