MAKING OF MUSTARD
One of the minor miseries of the housewife is the continual remixing of mustard, which quickly dries in the pot, so that, waste apart, the pot is troublesome to wash, and then fresh mustard has to be mixed all over again. A way of avoiding this is to invest in a small, squareshaped bottle of ready-mixed mustard. This, being corked when not in use, keeps moist and fresh till every scrap is used up. The bottle should not then be thrown away, but should be refilled with new mustard mixed as follows:
To the dry mustard add enough vinegar to make all into a solid mass. Then add milk, stirring well all the while, till the consistency is just right. Again you will have a full bottle of the condiment ready for all occasions and usable till it is finished—an indefinite period determined by consumption and not by waste from drying.
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Bibliographic details
Waikato Times, Volume 126, Issue 21037, 13 February 1940, Page 3
Word Count
154MAKING OF MUSTARD Waikato Times, Volume 126, Issue 21037, 13 February 1940, Page 3
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