Place, according to requirements, 1 or 2 dessertspoonfuls of Keen’s D.S.F. Mustard into a cup or vessel ; add a little water✪ To Mix Mustard for Table Use, and thoroughly incorporate by continuous stirring until a perfectly smooth paste, of sufficient thickness to fall slowly from a spoon, has been formed. Mustard is better if mixed in small quantities every day. Frersch Mustard. Put on plate 1 oz. best powdered mustard, 1 saltspoon salt, a few leaves tarragon, and 1 clove of garlic minced fine. Pour on it by de- grees sufficient vinegar to dilute to proper consistency, about ^ gill. Mix vdth wooden spoon, and don’t use it in less than 24 hours. German Mustard. 8 teaspoonfuls Mustard, 4 do. Salt, 4 do. Castor Sugar, 4 do. melted Butter, 1 saltspoon Cayenne, juice of a raw Onion, and enough Malt Vinegar to make the requisite consistency. Mix thoroughly, put into little jars, cork and seal. Will keep fresh and good for 12 months. Nasturtium Seeds. (SunSTITUTB FOR CaPBRS.) i pint Vinegar, Salt, 1 teaspoouful Peppercorns. Gather seeds before too old, put in salt and water 24 hours, then rub dry and put in bottle. Boil vinegar and peppercorns and strain it. When cold put in bottles with nasturtiums, adding more as they are ready ; afterwards seal bottles. Will keep a year. Oatmeal Porridg:e. Put a saucepan on the fire with water proportionate to the quan- y o porridge required. Just before it comes to the boiling point begin sprinkling in- the meal regularly with the left hand, while you stir with a ‘porridge-stick” with the other. In this consists the art ol porridge-makmg, as on its being well done depends the absence of smoothness and appearance when dished.. Stir till quite through the boil. Boil 10 minutes, then add the salt and boil 10 mmiites longer. It is best not to put the salt in till the end of 0 minutes, M it has a tendency to harden the meal and prevent its billy expanding, so that the quality of the porridge is deteriorated, 1 uttmg the meal in just before the water comes through the boil and 216 TRIED FAVOURITES COOKERY BOOR. stirring till the porridge does lx>il ensures there being no lumps. Th* consistency of the porridge can be regulate4 according to the taste of the cook by putting in less or more meal. S'ei*ve with sweet, milk. Many people prefer to boil porridge much longer. Even 1^ hours’ gentle boiling only makes meal more digestible Porridge (2). 4 oz. medium Oatmeal✪ Oatmeal Porridge, i pint Milk, ^ pint Water. Soak the meal overnight in the water, then cook in a double pan for about 1^ hours in the moraing with the milk. A small piece of butter may be mixed in before serving. Hominy Porridge. i lb. Hominy, 1 pint Milk, 1 oz. Butter✪ Hominy Porridge. Soak the hominy all night in 1 pint cold water, then cook for li hours in a double pan with the water it was soakcni in, also the milk. Just before serving stir in the butter. Serve with golden syrup Potage Creme d’Orge. Wlien made as directed is a peculiarly nice Soup. ✪ Potage Creme d’Orge

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Place, according to requirements, 1 or 2 dessertspoonfuls of Keen’s D.S.F. Mustard into a cup or vessel ; add a little water, and thoroughly incorporate by continuous stirring until a perfectly smooth paste, of sufficient thickness to fall slowly from a spoon, has been formed. Mustard is better if mixed in small quantities every day. Frersch Mustard. Put on plate 1 oz. best powdered mustard, 1 saltspoon salt, a few leaves tarragon, and 1 clove of garlic minced fine. Pour on it by de- grees sufficient vinegar to dilute to proper consistency, about ^ gill. Mix vdth wooden spoon, and don’t use it in less than 24 hours. German Mustard. 8 teaspoonfuls Mustard, 4 do. Salt, 4 do. Castor Sugar, 4 do. melted Butter, 1 saltspoon Cayenne, juice of a raw Onion, and enough Malt Vinegar to make the requisite consistency. Mix thoroughly, put into little jars, cork and seal. Will keep fresh and good for 12 months. Nasturtium Seeds. (SunSTITUTB FOR CaPBRS.) i pint Vinegar, Salt, 1 teaspoouful Peppercorns. Gather seeds before too old, put in salt and water 24 hours, then rub dry and put in bottle. Boil vinegar and peppercorns and strain it. When cold put in bottles with nasturtiums, adding more as they are ready ; afterwards seal bottles. Will keep a year. Oatmeal Porridg:e. Put a saucepan on the fire with water proportionate to the quan- y o porridge required. Just before it comes to the boiling point begin sprinkling in- the meal regularly with the left hand, while you stir with a ‘porridge-stick” with the other. In this consists the art ol porridge-makmg, as on its being well done depends the absence of smoothness and appearance when dished.. Stir till quite through the boil. Boil 10 minutes, then add the salt and boil 10 mmiites longer. It is best not to put the salt in till the end of 0 minutes, M it has a tendency to harden the meal and prevent its billy expanding, so that the quality of the porridge is deteriorated, 1 uttmg the meal in just before the water comes through the boil and 216 TRIED FAVOURITES COOKERY BOOR. stirring till the porridge does lx>il ensures there being no lumps. Th* consistency of the porridge can be regulate4 according to the taste of the cook by putting in less or more meal. S'ei*ve with sweet, milk. Many people prefer to boil porridge much longer. Even 1^ hours’ gentle boiling only makes meal more digestible Porridge (2). 4 oz. medium Oatmeal, i pint Milk, ^ pint Water. Soak the meal overnight in the water, then cook in a double pan for about 1^ hours in the moraing with the milk. A small piece of butter may be mixed in before serving. Hominy Porridge. i lb. Hominy, 1 pint Milk, 1 oz. Butter. Soak the hominy all night in 1 pint cold water, then cook for li hours in a double pan with the water it was soakcni in, also the milk. Just before serving stir in the butter. Serve with golden syrup Potage Creme d’Orge. Wlien made as directed is a peculiarly nice Soup.

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