CONCERNING CONDIMENTS

Sun (Auckland), Volume I, Issue 226, 13 December 1927, Page 4

CONCERNING CONDIMENTS

Mixing Mustard If you mix mustard with boiling water, rubbing it perfectly smooth and then adding a little salt, it will keep moist much longer than usual. A teaspoonful of castor sugar in proportion to half a pint of mustard is a great improvement. Tartar or French mustard is made by rubbing a teaspoonful of salt into four ounces of the best mustard and mixing to a smooth paste with two dessertspoonfuls of tarragon vinegar, two of horseradish vinegar and one of chili vinegar upon one ounce of scraped gar, pour a quarter of a pint of boiling vingear upon one ounce of scraped horseradish, leave closely covered for twenty-four hours and strain. This mustard will keep if well covered. Kitchen Pepper Mix and rub through a sieve: One ounce of ginger, half an ounce each of cinnamon, black pepper, ground mace and white pepper, and six ounces of salt. Keep this in a bottle and use a very little as a flavouring for brown sauces and soups. To Prevent Salt from Lumping To prevent salt from lumping, mix it with a little very fine cornflour in the proportion of one teaspoonful of cornflour to every six teaspoonfuls of salt. When purchased the salt should be placed on a clean sheet of kitchen paper to dry; when thoroughly dry, mix it with the cornflour.