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Mustard(Vaughan’s Vegetable Cook Book)
In early spring the young leaves are used as a garnish, or, finely cut,
as a seasoning to salads. The Cabbage Leaved Mustard makes an excellent
green, and is treated like spinach.
CREAM MUSTARD SAUCEMake white sauce as directed above. Mix one tablespoon of mustard with a
teaspoon of cold water and stir into the sauce about two minutes before
serving. The quantity of mustard may be increased or diminished, as one
may desire the flavor strong or mild.
PREPARED MUSTARDRub together one teaspoon of sugar, saltspoon of fine salt and one
tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of
ground mustard with vinegar enough to thin it. Then add to the mixture
of sugar, and if too thick, add a little boiling water.
Aromatic MustardUpon 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.
Tomato MustardTo one peck of ripe tomatoes add a teaspoonful of salt; let it stew a
half hour, and strain through a sieve. Add two dessertspoonfuls of
onions chopped fine, a dessertspoonful of whole pepper, one of allspice,
one of cloves, and half a spoonful of cayenne pepper. Let it simmer down
one-third, adding a teaspoonful of curry, and a teacupful of mustard.
Then simmer half an hour longer.
Mustard PickleMRS. J. MACNAUGHTON.
Six ounces ground mustard, two ounces corn starch, one and one half
ounces of turmeric, one ounce curry powder, two quarts white wine
vinegar. Mix the ingredients in cold vinegar and stir into the rest of
the vinegar when boiling. Stir half an hour and pour over the pickles
which have been covered with a strong brine of salt and boiled for three
minutes, then strained and put in bottles or jars. This is nice for
cauliflower and is sufficient for one large head which must be cut into
small pieces. Other vegetables such as gherkins may be used.
How To Mix MustardPut half an ounce of mustard into a tea-cup, or a small basin, add a
little salt; mix thoroughly with just enough boiling water to work the
whole into a smooth compact soft paste.
COOKERY AND DIET FOR THE SICK ROOM.
Mustard PicklesOne quart each of tiny whole cucumbers, large cucumbers sliced, green
tomatoes sliced and small button onions, one large cauliflower divided
into flowerettes, and four green peppers cut fine. Make a brine of four
quarts of water and one pint of salt, pour it over the mixed vegetables
and let it stand covered twenty-four hours. Then scald it and turn into
a colander to drain. Mix one cup of flour, six tablespoonfuls of
mustard, and one tablespoonful of turmeric with enough vinegar to make a
smooth paste, add one cup of granulated sugar and sufficient vinegar to
make two quarts in all. Boil this mixture until it is thick and smooth,
stirring constantly, then add the vegetables and heat them through.
Mustard Sauce1 quart vinegar (if white wine vinegar use 1 pint water and
1 pint vinegar as it is too strong)
6 tablespoons mustard (Coleman's)
1 teaspoon tumeric
1 cup (small) flour
2 cups sugar
3 tablespoons salt
Boil onions, peppers in the vinegar; then add the cucumber. After it has
boiled a few minutes add the cauliflower and then the mustard sauce.
Boil together a few minutes; bottle and seal hot.
The cauliflower must be boiled alone before adding.
This is very excellent.
Mustard To MakeMix three table-spoonfuls of mustard, one of salt, and cold spring water
sufficient to reduce it to a proper thickness.
Mustard WheyTake milk and water of each a pint, bruised mustard seed an ounce and a
half; boil these together till the curd is perfectly separated: then
strain the whey through a cloth, and add a little sugar, which makes it
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