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Classic
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page 112
butter or salad oil, six of vinegar, one of catsup. This is excellent for cold
meat, salad or fish.--Mrs. A. E. Brand, Minneapolis, Minn.
TOMATO SAUCE.
Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes
(some add a sliced onion and sprig of parsley), strain through a sieve, put on
the stove in a saucepan in which a lump of butter the size of an egg and a level
table-spoon flour have been well mixed and cooked, stir all until smooth and
serve.
Canned tomatoes may be used as a substitute.
TO PREPARE MUSTARD.
Boil one pint vinegar, stir in a quarter pound mustard while hot, add two
table-spoons sugar, tea-spoon salt, and one of white pepper; let the mixture
boil.--Mrs. Olivia S. Hinman, Battle Creek, Mich.
MADE MUSTARD.
Take three tea-spoons ground mustard, one of flour (two if the mustard seems
very strong), half tea-spoon of sugar; pour boiling water on these and mix into
a smooth, thick paste; when cold add vinegar enough to make ready for use, and
serve with salt. This resembles the French Mustard.--Mrs. Mary Herbert
Huntington.
TO PREPARE HORSE-RADISH FOR WINTER.
In the fall, mix the quantity wanted in the following proportions: A coffee-cup
of grated horseradish, two table-spoons white sugar, half tea-spoon salt, and a
pint and a half cold vinegar; bottle and seal.
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