Home-made French Mustard
Dear Aunt Daisy, Some years ago I had a recipe for French nustard. It was a made mustard. There is one on the market; but not so nice as the one I used. Anyway. this recipe has disappeared. So perhaps you may help me by publishing the reply in The Listener. "Listener at Gore." I wonder if this is it: Two raised teaspoons dry mustard, 4 teaspoons salt, 4 teaspoons castor: sugar, 4 teaspoons oiled butter, a saltspoon cavenne pepper, juice of a medium-sized raw onion, and .enough malt vinegar to make the desired consistency. Put into smal] jars; cork or tie down. Should keep well Hot Home-made Mustard: Blend together I level teaspoon each of salt and sugar, 1 tablespoon dry. mustard, just enough boiling water to rub to’a smooth paste, and add enough vinegar. to give the consistency desired.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19541015.2.45.2.3
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New Zealand Listener, Volume 31, Issue 795, 15 October 1954, Page 23
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144Home-made French Mustard New Zealand Listener, Volume 31, Issue 795, 15 October 1954, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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