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Aromatic Mustard

(Vaughan’s Vegetable Cook Book)







Upon one tablespoonful of grated horseradish, an ounce of bruised ginger

root, and five long red peppers pour half a pint of boiling vinegar.

Allow to stand, closely covered, for two days; then take five

teaspoonfuls of ground mustard, one teaspoonful of curry powder, and a

dessertspoonful of salt, and mix well together. Strain the vinegar upon

this, adding a dash of cayenne if wanted very pungent. Mix very smoothly

and keep in a corked bottle or jar.











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