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Classic
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page 122
covered, and put only as much into the glass as will he used soon; which should
be wiped daily round the edges.
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.
The patent mustard is by many preferred, and it is perhaps as cheap, being
always ready; and if the pots are returned, three-pence is allowed for each.
A tea-spoonful of sugar to half a pint of mustard, is a great improvement, and
softens it.
Kitchen Pepper.
Mix in the finest powder, one ounce of ginger; of cinnamon, black pepper,
nutmeg, and Jamaica pepper, half an ounce each: ten cloves, and six ounces of
salt. Keep it in a bottle--it is an agreeable addition to any brown sauces or
soups.
Spice in powder, kept in small bottles close stopped, goes much further than
when used whole. It must be dried before pounded; and should be done in
quantities that may be wanted in three or four months. Nutmeg need not be
done--but the others should be kept in separate bottles, with a little label on
each.
To dry Mushrooms.
Wipe them clean; and of the large take out the brown, and peel off the skin. Lay
them on paper to dry in a cool oven, and keep them in paper bags, in a dry
place. When used, simmer them in the gravy, and they will swell to near their
former size; to simmer them in their own liquor till it dry up into them,
shaking the pan, then drying on tin plates, is a good way, with spice or not, as
above, before made into powder.
Tie down with bladder; and keep in a dry place, or in paper.
Mushroom Powder.
Wash half a peck of large mushrooms while quite fresh, and free them from grit
and dirt with flannel; scape out the black part clean, and do not use any that
are worm-eaten;
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