Mixed mustard
Into four tablespoonfuls of dry English mustard stir a tablespoonful of salad oil. When this is well rubbed in, add enough vinegar to make a smooth paste, a teaspoonful, each, of paprika, sugar and onion juice.
Beat hard until light, and bottle.
Home-made French mustard
Compound as directed in the preceding recipe, but have the vinegar scalding hot and when all the ingredients are beaten to a paste set this in a pan of boiling water; cover closely to keep in the strength and cook fifteen minutes. Make a large quantity at a time and put up in corked bottles or jars. It will improve with age.