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The
StilLRoom
To
make
Frankfort
Mustard,
—
Mix
together
a
quarter
of
a
pound
of
castor
sugar,
an
ounce
of
allspice,
half
an
ounce
of
powdered-
cloves,
and
a
pound
of
ground
mustard
—
white
and
brown,
in
equal
parts.
Mix
into
a thick
paste
with
wine
vinegar.
To
make
Jesuits^
Mustard,
—
Thoroughly
mix
ten
sardines,
a
quarter
of
a
pound
of
ground
brown
mustard,
three-quarters
of
a
pound
of
ground
white
mustard,
and
two
hundred
capers.
Make
into
a
paste
with
about
a
quart
of
boiling
vinegar.
To
make
Mustard
as
at
Dusseldorf,
—
Take
two
earthenware
pans,
and
place
in
each
a
quart
of
vinegar.
In
one
place
a
quarter
of
an
ounce
of
thyme
leaves,
and
in
the
other
place
three
minced
onions.
Let
them
stand
for
forty-eight
hours.
Bruise
half a
pound
of
white
mustard
seed
and
half
a
pound
of
black
mustard
seed,
and
put
them
in
a
pan
with
a
tea-spoonful
of
powdered
cloves,
a
tea-
spoonful
of
powdered
coriander,
half
a
pound
of
salt,
and
the
strained vinegar.
Thoroughly
mix.
Add
a
little
more
vinegar
if
the
mixture
is
too
thick,
or
a
little
more
mustard
if
it
is
too
thin.
Parsley,
celery,
or
other
herbs
may
be
used
instead
of
onions
to
flavour
the
vinegar.
To
make
an
Aromatic
Mustard
Powder,
—
In
making
a
mixed
powder
of
this
kind,
it
is
absolutely
essential
to
success
that
each
of
the
articles
be
thoroughly
dry
previous
to
being
mixed.
A
good
result
is
obtained
by
mixing
a
quarter
of
a
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