1786. Soyer's Table Mustard

1786.    Soyer's Table Mustard. Steep mustard seed in twice its bulk of distilled vinegar for 8 days; grind to a paste, and put it into pots, thrusting a red-hot poker into each.

1787. Moutarde a` l'Estragon

1787.    Moutarde a` l'Estragon. Gently dry 1 pound black mustard seed: then powder it fine, and mix it with 2 ounces salt, and sufficient tarragon vinegar to make a paste. In a similar way are prepared several other mustards, by employing vinegars flavored with the respective substances, or walnut or mushroom catsup, or the liquors of the richer pickles, in proportions to suit the taste.

1788. Moutarde Superbe

1788.     Moutarde Superbe. Take of salt, 11/2 pounds; scraped horseradish, 1 pound; garlic, 2 cloves; boiling vinegar, 2 gallons; macerate in a covered vessel for 24 hours; strain, and add of flour of mustard a sufficient quantity.

1789. To Make Cayenne Pepper

1789.      To Make Cayenne Pepper. This is prepared from the pods of the Chili or bird-pepper. The ripe pods, dried in the sun, are placed in layers with wheaten flour in a dish or tray, and exposed in a stove room or half cold oven until perfectly dry; they are then removed from the flour and ground to fine powder; to every ounce of this powder, 15 ounces wheaten flour are added, and made into a dough with a little tepid water and a tea-spoonful of yeast; after fermentation is well set up, the dough is cut into small pieces, and baked in a slow oven until perfectly hard and brittle. It is then beaten or ground to powder, and forms cayenne pepper.

1790. Pickles

1790.    Pickles. In making pickles, use none but the best cider vinegar. Never keep pickles in glazed earthenware, but in glass or hard stoneware, and well covered with vinegar. They should be examined every month or two, and soft pieces removed. If there is much tendency to soften, it is advisable to strain off the vinegar, add to each gallon a cupful of sugar, boil it, and return it to the pickle jar while hot. The occasional addition of a little sugar keeps pickles good, and improves them. Spices in pickles should be used whole, slightly bruised, but preferably not ground ; if ground, they should be tied up in thin muslin bags. Most pickles, if well kept, improve with age, by the vinegar losing its raw taste, and the flavor of the spices, etc., improving and blending. (See No. 1766 (Cautions in the Preparation of Catsups, etc.).)

1791. Spiced Vinegar for Pickles Generally

1791.      Spiced Vinegar for Pickles Generally. Bruise in a mortar 2 ounces black pepper, 1 ounce ginger, 1/2 ounce allspice, and 1 ounce salt. If a hotter pickle is desired, add 1/2 drachm cayenne, or a few capsicums. For walnuts add also 1 ounce shallots. Put these in a stone jar, with a quart of vinegar, and cover them with a bladder wetted with the pickle, and over this a piece of leather. Set the jar near the fire for 3 days, shaking it 3 times a day ; then pour it on the walnuts or other vegetables. To save time, it is usual to simmer the vinegar gently with the spices, which is best done in an enameled saucepan. For walnuts it is used hot; for cabbage, etc., cold.