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Co7tdime7its
and
Sauces
To
make
a
simple
French
Mustard,
—
Proceed
as in
the
last
recipe,
except
that
a
minced
shallot
should
be
substituted
for
the
horseradish,
and
that
only
the
water,
having
been
cleared
by
straining,
is
added
to
the
mustard-flour.
A
tea-spoonful
of
good
vinegar
is
to
be
added
to
the
mixture
and
thoroughly
incorporated.
To
make
a
Spiced
Mustard
[Recipe
i).
—
Take
a
quarter
of
a
pound
of
mustard-flour,
pour
over
it
three small
tea-cupfuls
of
boiling
vinegar,
keep
the
mixture
just
below
boiling-heat
for
about
forty-five
minutes,
add
a
salt-spoonful
of
ground
ginger,
half
a
salt-spoonful
of
powdered
cloves,
and
a salt-spoonful
of
grated
nutmeg,
and
heat
for
five
minutes
longer.
To
make
a
Spiced
Mustard
[Recipe
2).
—
Take
a
tumblerful
of
vinegar,
and
place
therein
two
salt-
spoonfuls
of
salt,
a
salt-spoonful
of
scraped
horse-
radish,
and
half a
salt-spoonful
of
powdered
cloves.
At
the
end
of
three
days
strain
off
the
liquid
and
add
a
sufficiency
of
mustard-flour
—
about
three
ounces
—
to
make
a
thick
paste.
To
make
a
Spiced
Mustard
[Recipe
3).
—
Mix
together
a
tea-spoonful
each
of
powdered
mace,
ground
black
pepper,
powdered
dill
seeds,
and
powdered
cinnamon,
a
slightly
smaller
quantity
of
powdered
cloves,
a
table-spoonful
of
powdered
tarragon
leaves,
and
three
pints
of
vinegar.
Heat
for
an
hour,
strain,
and
then
mix
with
about
a
pound
of
mustard-flour
and
a
quarter
of
a
pound
of
castor
sugar
to
make
a
thick
paste.
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