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

care that the mustard is made perfectly smooth. This is handed round with the herrings. Mustard is also used in making Tartar sauce. This is made from mayonnaise sauce, a receipt for which will be found under the heading Mayonnaise Sauce. For the purpose of making Tartar sauce, I think probably French mustard is the best. There is a very great variety of French mustards sold. Of these I may mention Soyer’s aromatic French mustard, and Maille’s French mustard. - F rencli mustard is sometimes flavoured with tarragon, sometimes with capers, and sometimes with fine herbs. One of the most useful forms of using French mustard is in devilling legs of fowls and turkeys. For this purpose the French mustard should be mixed with a considerable quantity of cayenne pepper. The legs should be cut into strips right down to the bones, parallel, and then this mixture of French mustard and cayenne inserted in the slits with a blunt knife. A very nice knife for the purpose is an ordinary ivory paper-knife. The leg should also be smothered over with the mixture, and then grilled over a fierce fire. By this means only can the “ devilling matter,” so to speak, be really introduced into the meat. MUTTON BROTH. — Mutton broth can be obtained in tins. The best way of serving it is to warm the contents of the tin by immersing it in some boiling water, which should be kept boiling for about twenty minutes, when the tin should be opened and the contents turned out. Two or three tins of mutton broth should always be kept in country houses which have the disadvantage of being a long way from the butcher’s. There are often cases in which slight indisposition is cured by a little speedy nourishment. A tin of mutton broth is one of the nicest invalid dishes known. There are often times when invalids feel they loathe any kind of rich soup or high-flavoured sauce. It is just then that a plain and simple basin of mutton broth is so agreeable. There are many invalids, too, who suffer from debility, which is very often accompanied by sleeplessness. By means of a spirit-lamp and a tin of mutton broth a little meal can be prepared and taken in the middle of the night, and very often it will be found that by 10G thus taking a little simple nourishment the long-wished-for sleep will at last come. ARROWROOT HONEY. — See Honey. NATAL ARROWROOT.— See Arrowroot. NEPAUL CAYENNE PEPPER.— See Cayenne Pepper. NOYEAU. PINK AND WHITE.— Noyeau is a very popular liqueur, which owes its flavour to an essence obtained from peach-stones. This flavour is very similar to, though more delicate than, that obtained from bitter almonds, and is very useful in cooking. Noyeau is sometimes used to be poured round sweet omelets after the noyeau has been ignited. It makes a very admirable liqueur to be handed round after dinner, as the mingled bitter and sweet act as an admirable clearance to the palate. It is, of course, a liqueur that should be taken with caution and moderation. A large quantity of noyeau, especially if mixed with any spirit, such as brandy, has a decidedly deadening effect on the nerves. Noyeau is often used in making jelly, and in this respect it ranks almost with maraschino jelly. In making noyeau jelly the noyeau should not be put in till the jelly is nearly cold and on the point of setting.