1903 The still-room by C. Roundell

The StilLRoom

To make Frankfort Mustard, — Mix together a quarter of a pound of castor sugar, an ounce of allspice, half an ounce of powdered- cloves, and a pound of ground mustard — white and brown, in equal parts. Mix into a thick paste with wine vinegar. To make Jesuits^ Mustard, — Thoroughly mix ten sardines, a quarter of a pound of ground brown mustard, three-quarters of a pound of ground white mustard, and two hundred capers. Make into a paste with about a quart of boiling vinegar. To make Mustard as at Dusseldorf, — Take two earthenware pans, and place in each a quart of vinegar. In one place a quarter of an ounce of thyme leaves, and in the other place three minced onions. Let them stand for forty-eight hours. Bruise half a pound of white mustard seed and half a pound of black mustard seed, and put them in a pan with a tea-spoonful of powdered cloves, a tea- spoonful of powdered coriander, half a pound of salt, and the strained vinegar. Thoroughly mix. Add a little more vinegar if the mixture is too thick, or a little more mustard if it is too thin. Parsley, celery, or other herbs may be used instead of onions to flavour the vinegar. To make an Aromatic Mustard Powder, — In making a mixed powder of this kind, it is absolutely essential to success that each of the articles be thoroughly dry previous to being mixed. A good result is obtained by mixing a quarter of a 42