Mixing Mustard.

King Country Chronicle, Volume II, Issue 63, 3 January 1908, Page 3

Mixing Mustard.

. Mustard left mixed, with vinegar or anything else, soon dries, and acquires a mouldy flavour. To prevent this, put a heaped tablespoonful of salt into a pint of boiling vinegar. Pour it over two heaped tablespoonfuls of grated horseradish. Let the vinegar stand twenty-four hours, and then strain it off the horseradish, which can be covered with a litt|e fresh, cold vinegar, and used on the table.' Thicken the Vinegar, stjained off, with thei hes| English mustard until it is of the proper thickness for use. of a little caper, anchovyi jtarragcMi, garlic, or of celery mustard, or half a teaspwnfM of onion juiee, gives it a special flavour;} a few about two or three— ; add another flavour. The Parisian chefs number as many as three dozen different flavoured mustards. Many of these are pre- v pared simply from a flavoured vinegar, but others have a variety .of flavours.