AROMATIC MUSTARD.
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.
NASTURTIUM.
The flowers are used to garnish salads, the young leaves and flowers make a lovely salad (See [Flower Salad]). The young buds and leaves when tender are made into pickles and are used like capers in sauces, salads and pickles.
NASTURTIUM PICKLES.
Gather the seeds as soon as the blossoms fall, throw them into cold salt water for two days, at the end of that time cover them with cold vinegar, and when all the seed is gathered and so prepared, turn over them fresh boiling hot vinegar plain or spiced with cloves, cinnamon, mace, pepper, broken nutmeg, bay leaves and horseradish. Cork tightly.
BOILED OKRA OR GUMBO.
The long seed pod is the edible part of this plant, it can be canned or dried for winter use. If dried let it soak an hour or so before using. To cook, cut the pods in rings, boil them in salted water until tender which will be in about twenty minutes. Add butter, salt, pepper and cream. Thin muslin bags are sometimes made to hold the whole pods without breaking. After boiling tender, pour them out, season with butter, salt and pepper and bake for five minutes.