Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

To Prepare Mustard for the Table.

Take ¹⁄₂ pound best mustard and enough wine vinegar, mixed with ¹⁄₃ boiling water, 1 large teaspoonful of salt, 1 teaspoonful of sugar, juice of half a lemon, and mix to a thin batter, and put in a common glass jar and keep stopped tight. If pure mustard is used, treated in this way, it will keep good for months.

[If you desire the best article of mustard, I think E. R. Durkee & Co's is the best I have ever used, although Colman's ranks equally high, if you can get the genuine unadulterated article, which can be had by procuring Crosse & Blackwell's London brand, for which Messrs. Richards and Harrison are the San Francisco agents.]