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Mustard, How to Mix

INGRE- DIENTS. - Mustard, salt and water.

Mustard should be mixed with water that has been boiled and allowed to cool; hot water destroys its essential properties, and raw cold water might cause it to ferment. Put the mustard into a cup with a small pinch of salt, and mix with it very gradually sufficient boiled water to make it drop from the spoon without being watery.

Stir and mix well, and rub the lumps well down with the back of Spoon, as well-mixed mustard should be perfectly free from these. The mustardpot should not be more than half-full, or rather less if it will not be used for a day or two, as it is so much better when it is freshly mixed. a MUSTARD.

Note. One of the best brands of mustard is Champion's.

Mustard, Indian. (An excellent Relish to any Cold Meat.) INGREDIENTS. -lb. of Colman's mustard, lb. of flour, 1/2 oz. of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of ketchup, 1/4 bottle of anchovy sauce.

Put the mustard, flour and salt into a basin, and make them into a stiff paste with boiling water. Boil the shalots with the vinegar, ketchup and anchovy sauce for 10 minutes, and pour the whole, boiling, over the mixture in the basin; stir well and reduce it to a proper thickness; SEASONABLE. - Meadow mushrooms in put it into a bottle, with a bruised shalotat September and October.

Mushrooms, Stewed in Gravy.

INGREDIENTS for dish for 4 or 5 persons.- 1 pint of mushroom-buttons, 1 pint of brown gravy, 1/4 teaspoonful of grated nutmeg, cayenne and salt to taste. AVERAGE COST, 1s.

Make a pint of brown gravy, cut nearly all the stalks away from the mushrooms the bottom and store away for use. This makes an excellent relish and, if properly prepared, will keep for years.