HORSERADISH SAUCE

To one cupful of Spanish Sauce add two tablespoonfuls of prepared horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful of powdered sugar, and salt, pepper, and made mustard to season. Heat in a double-boiler, and just before serving add one-half cupful of whipped or cold cream. (Cow cream, not cosmetic.)