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CONDIMENTS
AND
SAUCES
USTJRD,
—
The
simplicity
of
its
manufac-
ture
probably
accounts
for
our
persistence
in
serving
in
our
mustard-pots
the
never-
varying
paste
of
mustard
and
water.
Yet
the
infinite
variety
of
flavours
which
may
be
introduced
into
our
table
mustards
should
sufficiently
reward
us
for
the
little
trouble
entailed
in
mixing
them.
As
all
these
made
mustards
contain
spices
or
herbs
which
lose
much
of
their
aroma
by
exposure
to
the
air,
they
should
be
put
into
jars
and
securely
corked
directly
they
are
made.
Ordinary
mustard
also
soon
loses
its
piquancy
if
left
exposed
to
the
air.
It
should
there-
fore
be
kept
in
a
properly
closed
bottle
or
jar.
It
is
best
to
make
small
quantities
of
ordinary
mustard
frequently,
almost
daily,
as
required.
To
make
Ordinary
Mustard,
—
Take
a
bare
table-
spoonful
of
mustard,
white
and
brown
in
equal
parts,
and
mix
therewith
one
tea-spoonful
of
salt,
adding
to
the
mixture,
little
by
little,
two
table-
spoonfuls
of
cold
water,
stirring
the while.
Continue
stirring
for
a
few
minutes.
Mustard
with
Horseradish,
—
Boil
a
table-spoonful
of
grated
horseradish
in
half
a
tea-cupful
of
water
for
ten
minutes,
and
allow
to
get
cold.
Then
mix
the
mustard
as in
the
last
recipe,
adding
the
horse-
radish
and
two
table-spoonfuls
of
the
water
in
which
it
has
been
boiled
instead
of
the
plain
water.
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