The household cook book

MUSHROOM SAUCE — Put a piece of butter the size of an egg in a sauceqjan with 1 heaping tablespoon of sifted flour. Soften the butter and mix thoroughly with the flour; then add 1 pint of hot stock, broth, or hot water; boil up, and add 4 teaspoons of mushroom catsup, and the juice of 1 lemon; beat an egg thoroughly and stir into the sauce; remove immediately from the fire to prevent curdling. This sauce is served with poultry and game. MUSTARD SAUCE — To 1 cup of drawn butter sauce, add a little cayenne pepper and three teaspoons of prepared mustard. Prepared Mustard — Take 2 heaping tablespoons of ground mustard and add 1 teaspoon of sugar and \ teaspoon of salt; wet it with good vinegar and stir it to a smooth paste; then add more vinegar and cook it until it thickens like paste, adding more vinegar until of the consistency required. No. 2.— Put 3 large tablespoons of ground mustard into a bowl, and pour on enough warm water to make a stiff paste; rub smooth, add I cup vinegar, a pinch of salt, and the beaten yolks of 2 eggs; set the mixture in boiling water, and stir constantly until it thickens; then add butter the size of an egg, and continue the stirring until it is dissolved. Splendid. French Mustard". — Use 4 tablespoons of the best English mustard, 2 teaspoons of salad oil, 2 teaspoons of white sugar, 2 teaspoons of salt, 1 teaspoon of white pepper, 1 small garlic minced very fine, and tarragon vinegar to mix to a smooth paste. Put the mustard into a bowl and add the oil, rubbing it in with a wooden spoon until it is all absorbed. Wet with the vinegar until you have a stiff paste; add the salt, pepper, garlic and sugar, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake batter. Beat 5 minutes very hard; put into wide mouthed bottles — empty French mustard bottles are the thing, if you happen to have them — pour a little oil on the top, cork tightly and set away in a cool place. It will be well mixed and ready for use in 2 days. French Mustard, No. 2. — Take 2 tablespoons mustard, pour on it just enough boiling hot water to make a paste; then add a teaspoon of salt, and 1 of sugar, and add a few drops of salad oil if you have it, a little butter, then a tablespoon of vinegar. .German Mustard. — Take 8 tablespoons of mustard, 4 tablespoons white sugar, 4 tablespoons salt, 1 saltspoon of cayenne pepper, 4 tablespoons of butter, and juice of 1 large raw onion; mix all well together, and moisten with a little vinegar. The flour of mustard in common use is ground from the seed of black mustard {sinapis nigra). It possesses an agreeable pungency, and is the best stimulant employed to impart strength to the digestive organs. In its present form it has only been in use about 150 years, although it was used long before in a coarsly powdered state. Mixed with hot water, it is a strong emetic. In moderate quantities, both mustard and red pepper are useful with indigestible foods, like lobster, etc., as they are stimulant and aid in the digestion. Mustard is best mixed with cold water, as hot water impairs its essential properties. It is well to prepare it in small quantities, as it is better when freshly made.