The housekeeper's guide to preserved meats, fruits, vegetables, &c

MUSHROOM POWDER.— Mushroom powder is a very convenient form of imparting the flavour of mushrooms to various dishes. In making hash of any description a spoonful of mushroom powder will be found a great improvement. Mushroom powder can also be used when tinned mushrooms are not obtainable for making various kinds of forcemeats, rissoles, kromeskies, etc. I would warn the cook, however, of the importance of keeping this powder in tightly-corked bottles. Cooks would do well to make a trial of mushroom powder. It is a very convenient form of having mushrooms, but they should bear in mind that this mushroom powder is literally the mushroom itself, which has been first of all heated, then dried, and then powdered. The best place for keeping it is on the top shelf in the kitchen, which is, as a rule, tolerably dry. MUSHROOMS, PICKLED.— Small button mushrooms can now be obtained in bottles pickled in vinegar. They can be used for all sauces which are slightly acid. In Germany, and also in Italy, pickled mushrooms are served at the commencement of dinner as an appetiser, in connection with many other things of a similar description, such as pickled gherkins, etc. MUSTARD, VARIOUS.— Mustard should be rightly divided into two distinct classes. The first and most general being English mustard, sold in the form of a bright yellow powder, and the second French mustard, sold in jars in a mixed state, flavoured with a variety of different herbs, etc. As to which is the best, English or French, this is necessarily a matter of taste. The ordinary English palate, however, will, of course, prefer, as a rule, English mustard. It certainly seems to me very barbarous to take a spoonful of French mustard with a nice rump-steak or sirloin of beef. Of course the universal form of taking mustard is mixed with a little water. It is best to mix the mustard with boiling water and let it get cold, and not to put it into the mustard-pot until it is cold. It should be mixed in a cup with a spoon, and the mustard worked till the whole is perfectly smooth, for mustard should never be lumpy. W e all know the dreadfid mustard-pot which is half full at the bottom while at the top it presents a dirty brown appearance, most unappetising. There is so little trouble in mixing mustard that housekeepers should insist on its being mixed in moderate quantities, so that it is not allowed to get stale. Indeed, if mustard be kept too long after it is made it becomes absolutely offensive. Another point housekeepers would do well to remember is to insist on having the mustard-pot always thoroughly cleansed before fresh mustard is put into it. In some houses servants have a very slovenly habit of mixing some fresh mustard and putting it into the mustard-pot on the top of the stale, which ought to be first removed. Mustard is not very largely used in cooking, but is generally served by itself. One use to which it can be put is to make mustard sauce, which is very nice, and is generally served with fresh herrings. It is made as follows Make a little good melted butter, or, as it should be called, butter sauce. Add to it two or three spoonfuls of fresh-made mustard, taking