Jelly Sauce
Turn a glass of currant or grape jelly out upon a deep plate, and beat it to a foam. Then add one level teaspoon of dry mustard and one saltspoon of salt, and beat again thoroughly.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Turn a glass of currant or grape jelly out upon a deep plate, and beat it to a foam. Then add one level teaspoon of dry mustard and one saltspoon of salt, and beat again thoroughly.