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Mustard, Mixing Of

It should be made with boiling water, and only in sufficient quantity to last a day or two at most; if kept longer, the top of the mustard-pot should be fitted with a glass stopper, but fresh-made mustard is preferable. Put in a little salt before mixing, and rub it quite smooth with the back of a spoon. French mustard is to be had of any respectable grocer, but a particular flavour may be given to mustard by moistening with shallot, tarragon, garlic, or any spiced vinegar, instead of water.