Made Mustard. ✠
- 4 tablespoonfuls best English mustard.
- 2 teaspoonfuls salt.
- 2 teaspoonfuls white sugar.
- 1 teaspoonful white pepper.
- 2 teaspoonfuls salad oil.
- Vinegar to mix to a smooth paste—celery or Tarragon vinegar if you have it.
- 1 small garlic, minced very small.
Put the mustard in a bowl and wet with the oil, rubbing it in with a silver or wooden spoon until it is absorbed. Wet with vinegar to a stiff paste; add salt, pepper, sugar, and garlic, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake-batter. Beat five minutes very hard; put into wide-mouthed bottles—empty French mustard bottles, if you have them—pour a little oil on top, cork tightly, and set away in a cool place. It will be mellow enough for use in a couple of days.
Having used this mustard for years in my own family, I can safely advise my friends to undertake the trifling labor of preparing it in consideration of the satisfaction to be derived from the condiment. I mix in a Wedgewood mortar, with pestle of the same; but a bowl is nearly as good. It will keep for weeks.
Horse-radish.
Scrape or grind, cover with vinegar, and keep in wide-mouthed bottles. To eat with roast beef and cold meats.
Walnut Catsup.
Choose young walnuts tender enough to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and water enough to cover them. Break them with a billet of wood or wooden beetle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor into a saucepan, and cover the shells with boiling vinegar to extract what juice remains in them. Crush to a pulp and strain through a cullender into the saucepan. Allow for every quart an ounce of black pepper and one of ginger, half an ounce of cloves and half an ounce of nutmeg, beaten fine. Put in a pinch of cayenne, a shallot minced fine for every two quarts, and a thimbleful of celery-seed tied in a bag for the same quantity. Boil all together for an hour, if there be a gallon of the mixture. Bottle when cold, putting an equal quantity of the spice in each flask. Butternuts make delightful catsup.
Mushroom Catsup.
- 2 quarts of mushrooms.
- ¼ lb. of salt.