FRENCH MUSTARD.—
Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of garlic chopped fine. Dilute it to the proper consistence by adding alternately equal portions of vinegar and salad oil. It will probably require about four wine-glassfuls or half a pint. Mix it well, using for the purpose a wooden spoon. When done, put it into a wide-mouthed bottle or into little white jars. Cork it very closely, and keep it in a dry place. It will not be fit for use in less than two days.
This (used as the common mustard) is a very agreeable condiment for beef or mutton.
If you cannot procure tarragon leaves, buy at a grocer's a bottle of tarragon vinegar. Mix it with an equal portion of sweet oil, adding a few drops of garlic vinegar. Then stir in mustard powder till sufficiently thick.
TO MAKE CAYENNE PEPPER.—
Take ripe chillies and dry them a whole day before the fire, turning them frequently. When quite dry, trim off the stalks and pound the pods in a mortar till they become a fine powder, mixing in about one sixth of their weight in salt. Or you may grind them in a very fine mill. While pounding the chillies, wear glasses to save your eyes from being incommoded by them. Put the powder into small bottles, and secure the corks closely.
KITCHEN PEPPER.—
Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded to a fine powder, and thoroughly mixed. Keep the mixture in a bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble.