CONDIMENTS
Chowchow.—
| Curry powder | 4 ounces |
| Mustard powder | 6 ounces |
| Ginger | 3 ounces |
| Turmeric | 2 ounces |
| Cayenne | 2 drachms |
| Black pepper powder | 2 drachms |
| Coriander | 1 drachm |
| Allspice | 1 drachm |
| Mace | 30 grains |
| Thyme | 30 grains |
| Savory | 30 grains |
| Celery seed | 2 drachms |
| Cider vinegar | 2 gallons |
Mix all the powders with the vinegar, and steep the mixture over a very gentle fire for 3 hours. The pickles are to be parboiled with salt, and drained, and the spiced vinegar, prepared as above, is to be poured over them while it is still warm. The chowchow keeps best in small jars, tightly covered.
Essence Of Extract Of Soup Herbs.
Tomato Bouillon Extract.
Mock Turtle Extract.
Relishes:
Digestive Relish.—
I.—Two ounces Jamaica ginger; 2 ounces black peppercorns; 1 ounce mustard seed; 1 ounce coriander fruit (seed); 1 ounce pimento (allspice); 1/2 ounce mace; 1/2 ounce cloves; 1/2 ounce nutmegs; 1/2 ounce chili pods; 3 drachms cardamom seeds; 4 ounces garlic; 4 ounces eschalots; 4 pints malt vinegar.
Bruise spices, garlic, etc., and boil in vinegar for 15 minutes and strain. To this add 2 1/2 pints mushroom ketchup; 1 1/2 pints India soy.
Again simmer for 15 minutes and strain through muslin.
II.—One pound soy; 50 ounces best vinegar; 4 ounces ketchup; 4 ounces garlic; 4 ounces eschalots; 4 ounces capsicum; 1/2 ounce cloves; 1/2 ounce mace; 1/4 ounce cinnamon; 1 drachm cardamom seeds. Boil well and strain.
Lincolnshire Relish.
Curry Powder.—
| I.— | Coriander seed | 6 drachms |
|---|---|---|
| Turmeric | 5 scruples | |
| Fresh ginger | 4 1/2 drachms | |
| Cumin seed | 18 grains | |
| Black pepper | 54 grains | |
| Poppy seed | 94 grains | |
| Garlic | 2 heads | |
| Cinnamon | 1 scruple | |
| Cardamom | 5 seeds | |
| Cloves | 8 only | |
| Chillies | 1 or 2 pods | |
| Grated cocoanut | 1/2 nut | |
| II.— | Coriander seed | 1/4 pound |
| Turmeric | 1/4 pound | |
| Cinnamon seed | 2 ounces | |
| Cayenne | 1/2 ounce | |
| Mustard | 1 ounce | |
| Ground ginger | 1 ounce | |
| Allspice | 1/2 ounce | |
| Fenugreek seed | 2 ounces |
Table Sauces:
Worcestershire Sauce.—
| Pimento | 2 drachms |
| Clove | 1 drachm |
| Black pepper | 1 drachm |
| Ginger | 1 drachm |
| Curry powder | 1 ounce |
| Capsicum | 1 drachm |
| Mustard | 2 ounces |
| Shallots, bruised | 2 ounces |
| Salt | 2 ounces |
| Brown sugar | 8 ounces |
| Tamarinds | 4 ounces |
| Sherry wine | 1 pint |
| Wine vinegar | 2 pints |
The spices must be freshly bruised. The ingredients are to simmer together with the vinegar for an hour, adding more of the vinegar as it is lost by evaporation; then add the wine, and if desired some caramel coloring. Set aside for a week, strain, and bottle.
Table Sauce.
Epicure’s Sauce.
Piccalilli Sauce.
One ounce ground Jamaica ginger; 1 ounce turmeric; 2 ounces flower of mustard; 2 ounces powdered natal arrowroot; 8 ounces strong acetic acid. Rub powders in a mortar with acetic acid and add to above, then boil for 5 minutes, or until it thickens.
Flavoring Spices.
I.—Five ounces powdered cinnamon bark; 2 1/2 ounces powdered cloves; 2 1/2 {214} ounces powdered nutmegs; 1 1/4 ounces powdered caraway seeds; 1 1/4 ounces powdered coriander seeds; 1 ounce powdered Jamaica ginger; 1/2 ounce powdered allspice. Let all be dry and in fine powder. Mix and pass through a sieve.
II.—Pickling Spice.—Ten pounds small Jamaica ginger; 2 1/2 pounds black peppercorns; 1 1/2 pounds white peppercorns; 1 1/2 pounds allspice; 3/4 pound long pepper; 1 1/4 pounds mustard seed; 1/2 pound chili pods. Cut up ginger and long pepper into small pieces, and mix all the other ingredients intimately.
One ounce to each pint of boiling vinegar is sufficient, but it may be made stronger if desired hot.
Essence Of Savory Spices.
Mustard:
The Prepared Mustards Of Commerce.
The flavors, other than that of the mustard itself, of the various preparations are imparted by the judicious use of spices—cinnamon, nutmeg, cloves, pimento, etc.—aromatic herbs, such as thyme, sage, chervil, parsley, mint, marjoram, tarragon, etc., and finally chives, onions, shallots, leeks, garlic, etc.
In preparing the mustards on a large scale, the mustard flower and wheat or rye flour are mixed and ground to a smooth paste with vinegar, must (unfermented grape juice), wine, or whatever is used in the preparation, a mill similar to a drug or paint mill being used for the purpose. This dough immediately becomes spongy, and in this condition, technically called “cake,” is used as the basis of the various mustards of commerce.
Mustard Cakes.
Yellow mustard, from 20 to 30 per cent; salt, from 1 to 3 per cent; spices, from 1/4 to 1/2 of 1 per cent; wheat flour, from 8 to 12 per cent.
Vinegar, must, or wine, complete the mixture.
The brown cake is made with black mustard, and contains about the following proportions:
Black mustard, from 20 to 30 per cent; salt, from 1 to 3 per cent; spices, from 1/4 to 1/2 of 1 per cent; wheat or rye flour, from 10 to 15 per cent.
The variations are so wide, however, that it is impossible to give exact proportions. In the manufacture of table mustards, in fact, as in every other kind of manufacture, excellence is attained only by practice and the exercise of sound judgment and taste by the manufacturer.
Moutarde Des Jesuittes.
Kirschner Wine Mustard.
| Cardamom seeds | 2 1/2 drachms |
| Nutmeg | 2 1/2 drachms |
| Cloves | 4 1/2 drachms |
| Cinnamon | 1 ounce |
| Ginger | 1 ounce |
| Brown mustard cake | 6 pounds |
| Yellow mustard cake | 9 pounds |
Grind all together to a perfectly smooth paste, and strain several times through muslin.
Duesseldorff Mustard.—
| Brown mustard cake | 10 ounces |
| Yellow mustard cake | 48 ounces |
| Boiling water | 96 ounces |
| Wine vinegar | 64 ounces |
| Cinnamon | 5 drachms |
| Cloves | 15 drachms |
| Sugar | 64 ounces |
| Wine, good white | 64 ounces |
Mix after the general directions given above.
German Table Mustard.—
| Laurel leaves | 8 ounces |
| Cinnamon | 5 drachms |
| Cardamom seeds | 2 drachms |
| Sugar | 64 ounces |
| Wine vinegar | 96 ounces |
| Brown cake | 10 ounces |
| Yellow cake | 48 ounces |
Mix after general directions as given above.
Krems Mustard, Sweet.—
| Yellow cake | 10 pounds |
| Brown cake | 20 pounds |
| Fresh grape juice | 6 pints |
Mix and boil down to the proper consistency.
Krems Mustard, Sour.—
| Brown mustard flour | 30 parts |
| Yellow mustard flour | 10 parts |
| Grape juice, fresh | 8 parts |
Mix and boil down to a paste and then stir in 8 parts of wine vinegar.
Tarragon Mustard.—
| Brown mustard flour | 40 parts |
| Yellow mustard flour | 20 parts |
| Vinegar | 6 parts |
| Tarragon vinegar | 6 parts |
Boil the mustard in the vinegar and add the tarragon vinegar.
Tarragon Mustard, Sharp.
Moutarde Aux Epices.—
| Mustard flour, yellow | 10 pounds |
| Mustard flour, brown | 40 pounds |
| Tarragon | 1 pound |
| Basil, herb | 5 ounces |
| Laurel leaves | 12 drachms |
| White pepper | 3 ounces |
| Cloves | 12 drachms |
| Mace | 2 drachms |
| Vinegar | 1 gallon |
Mix the herbs and macerate them in the vinegar to exhaustion, then add to the mustards, and grind together. Set aside for a week or ten days, then strain through muslin.
In all the foregoing formulas where the amount of salt is not specified, it is to be added according to the taste or discretion of the manufacturer.
Mustard Vinegar.—
| Celery, chopped fine | 32 parts |
| Tarragon, the fresh herb | 6 parts |
| Cloves, coarsely powdered | 6 parts |
| Onions, chopped fine | 6 parts |
| Lemon peel, fresh, chopped fine | 3 parts |
| White-wine vinegar | 575 parts |
| White wine | 515 parts |
| Mustard seed, crushed | 100 parts |
Mix and macerate together for a week or 10 days in a warm place, then strain off.
Ravigotte Mustard.—
| Parsley | 2 parts |
| Chervil | 2 parts |
| Chives | 2 parts |
| Cloves | 1 part |
| Garlic | 1 part |
| Thyme | 1 part |
| Tarragon | 1 part |
| Salt | 8 parts |
| Olive oil | 4 parts |
| White-wine vinegar | 128 parts |
| Mustard flower, sufficient |
Cut or bruise the plants and spices, and macerate them in the vinegar for 15 or 20 days. Strain the liquid through a cloth and add the salt. Rub up mustard with the olive oil in a vessel set in ice, adding a little of the spiced vinegar from time to time, until the whole is incorporated and the complete mixture makes 384 parts. {216}
CONDIMENTS, TESTS FOR ADULTERATED: See Foods.
CONDITION POWDERS FOR CATTLE: See Veterinary Formulas.
CONDUCTIVITY OF ALUMINUM ALLOYS: See Alloys.