1903 The still-room by C. Roundell

CONDIMENTS AND SAUCES

USTJRD, — The simplicity of its manufac- ture probably accounts for our persistence in serving in our mustard-pots the never- varying paste of mustard and water. Yet the infinite variety of flavours which may be introduced into our table mustards should sufficiently reward us for the little trouble entailed in mixing them. As all these made mustards contain spices or herbs which lose much of their aroma by exposure to the air, they should be put into jars and securely corked directly they are made. Ordinary mustard also soon loses its piquancy if left exposed to the air. It should there- fore be kept in a properly closed bottle or jar. It is best to make small quantities of ordinary mustard frequently, almost daily, as required. To make Ordinary Mustard, — Take a bare table- spoonful of mustard, white and brown in equal parts, and mix therewith one tea-spoonful of salt, adding to the mixture, little by little, two table- spoonfuls of cold water, stirring the while. Continue stirring for a few minutes. Mustard with Horseradish, — Boil a table-spoonful of grated horseradish in half a tea-cupful of water for ten minutes, and allow to get cold. Then mix the mustard as in the last recipe, adding the horse- radish and two table-spoonfuls of the water in which it has been boiled instead of the plain water. 40