The Ideal cook book

Mix the best Durham flour of mustard by degrees with boiling water to a proper thickness, rubbing it perfectly smooth ; add a little salt, and keep it in a small jar closely covered, and put only as much into the glass as will be used soon, which should be wiped daily round the edges. 426. Mustard (Another way, for immediate use), Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well. 427. Mint Vinegar. Take a wide-mouthed bottle or bottles. Fill them (loosely) “ ; lh R Mee ay . oa me ee J oe “tt ‘ i y pe ‘ ‘ , UR SR Sea en a er Ee 134 THe Dominion Cook Book. with nice fresh mint leaves, then add good vinegar to fill the botule or bottles; cork well. Allow to stand for two or three weeks, and at the exp'ration of this time, strain into fresh bottles and cork securely. Useful when mint is not in season. 428. Horse Radish Vineg@ar—Ingredients—Three oz. of scraped horse radish, 1 oz of minced shallot, 1 drachm of cayenne, I quart of vinegar. Pour the vinegar upon the above ingredients ; allow to stand ten days. This will be found exceedingly useful for cold joints, salads, etc., and a very economical relish. 429. An excellent substitute for Caper Sauce. Boil slowly some parsley to let it become a bad color, cut, but don’t chop it fine ; put it to melted butter, with a teaspoonful of salt, and a dessertspoonful of vingear. Boil up and serve. 430. Nasturtium (for Capers). Keep them a few days after they are gathered, then pour boiling vinegar over them, and when cold cover. They will not be fit to eat for some months, but they are then finely flavored, and by many preferred to capers. 431. Chili Vinegar—Fifty fresh red chilies, one pint of vinegar. Cut the chilies in half, steep in the vinegar for a fortnight, it will then be ready for use, and will be found a very nice relish for fish. 432. Cherokee— Ingredients—One eggspoonful of cayenne, 5 cloves of garlic, an eggcupful of soy, 14 an eggcupful of walnut ketchup, 1 pint of vinegar. Boil all the ingredients for half an hour. Strain, and bottle for use. Will keep good for a long time. 433. Green Gooseberry Chutnee—Ingredients—Two pints of unripe gooseberries or green apples, 3 oz. mustard seed, 3 oz. powdered ginger, 5 oz. coarse sugar, IO oz. raisins, 3 oz, salt, 2 pints vinegar, 3 oz. garlic. Chop the gooseberries and the raisins (after being stoned) quite fine, also the onions and garlic almost to a paste; add one ounce cayenne, and a proper quantity of turmeric to make it a nice color. When well mixed, boil ten minutes or quarter of an hour, and rub through a sieve. ' KETCHUPS. 135 434. Herbs (to Dry), Gather the herbs for drying before they begin to flower. Free from dirt and dust and tie in bunches, having previously removed the roots. Dry in the oven or before the fire, in either case, dry guwzckly as the flavor is better preserved by quick drying. Upon no consideration allow them to burn. ‘Tie up in paper bags and hang in a dry place. N.B.—Take care to gather the herbs on a dry day. 435. Miy Mother’s Chutnee—Ingredients—% a lb. brown sugar, ¥ |b. salt, 4 Ib. garlic, 4 lb. onions, % lb. ginger, &% lb. mustard seed or cayenne pepper, % Ib. raisins, stoned and chopped fine, 15 large apples (sour), 3 pts. best vinegar. Boil the apples, onions, and garlic in the vinegar, rub this through a sieve, steep the mustard seed in vinegar, then shred it fine ; add all together and mix well. Bottle when cold. it is much more of a relish than pickles. 436. Himalaya Chutnee—Ingredients—8 lbs. green apples, 1 Ib. sultana raisins, I lb. brown sugar, I oz. birdseye chilies, 2 oz. whole mustard, 4 0z. garlic, 4 oz. coarse salt, 114 bottles brown vinegar.