1185. Mint Sauce.—Mix vinegar and brown sugar, and let it stand at least an hour; then add chopped mint, and stir together. It should be very sweet.
1186. Mild Mustard.—Mustard, for instant use, should be mixed with milk, to which a spoonful or two of very thin cream may be added.
1187. Mustard, the common way.—The great art of mixing mustard, is to have it perfectly smooth, and of a proper consistency. The liquid with which it is moistened, should be added to it in small quantities, and the mustard should be well rubbed, and beaten with a spoon. Mix half a tea-spoonful of salt with two ounces of the flour of mustard, and stir to them, by degrees, sufficient boiling water to reduce it to the appearance of a thick batter. Do not put it into the mustard-glass until cold. Some persons like half a tea-spoonful of sugar, in the finest powder, mixed with it. It ought to be sufficiently diluted always to drop easily from the spoon.
1188. Parsley and Butter.—Scald a large handful of parsley in boiling water that has some salt in it; when tender, chop it fine, and stir it into some rather thick melted butter. There should be sufficient parsley to make the sauce green; and the parsley should not be put to the melted butter until about to be served, otherwise it will turn brown.
1189. To make Sage and Onion Stuffing, for Roast Pork, Geese, Ducks, &c.—To make this stuffing, take two middling-sized onions, peel them, and boil them for about ten minutes in plenty of water; next take as much dry sage-leaves, as, when rubbed into powder and sifted through the top of your flour-dredger, will fill a table-spoon. When the onion has boiled about ten minutes, squeeze it dry, chop it fine, and mix it with the crumbled sage; then add to them a tea-cupful of stale, white bread-crumbs, with a tea-spoonful of black pepper, a very little pinch of Cayenne, and a salt-spoonful of salt. Mix all well together, and it is ready.