Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-03
Table and Kitchen.
Mustard Pickles, and Sauces.

The most that can be said in favor of this
class of food preparations is that they as
sist digestion by using. as the ingredients
that impart aroma ana flavor assist in pro-
voking the flow of gastric juice from the
stomach, which is necessary to the various
kinds of food deposited therein. That the
many pungent, potent and savory inven-
lions known relishes of this class are
not approved of by the strict dietist has no
weight with the lovers Of good cheer.
Pickles and mustard sauces are intended
to act upon the taste, in direct contrast to
the meats with which they are eaten, and
therefore spices. aromatic aavors and acids
assume the ascendant. 1t has been proven
by late and ingenious experiments that
appetite does not always come with hunger,
although partly dependent upon the latter
sensation. Appetite is defined as the de-
sire for food, and hunger, the need of it.
With person in health appetite and hum
ger should co-exist and appetite be the true
index of the amount of nutriment required
by the tissues. But often. even in health,
probably on account of defective feeding in
early life the appetite may not correspond
to the true need of food-"tiSsue hunger
that exists. In many cases where the appe-
tite is in allowance or there is complete
loss. the person resorts to some of the many
aesthetic aids to the appetite found on most
well-appointed tables and used before be-
dulge in the savory articles known as cold
hors d'oeuvres. which are eaten after the
soup and fish. as these are certain to eX-
cite what is known as a relish for sub
stantial foods. and by their use appetite
comes with eating. The custom of serving
cocktails was instituted no doubt by those
who suffered complete loss of appetite
chief promoter of enjoyment at the banquet
board.
Mustard-the ingredient which gives pi-
quancy and name to the following list of
dshes-is derived from the seeds of the
black and white mustard plant-brassica
nigra and alba. The use of mustard a
condment dates back as far as the Eliza
bethan age. while it's use incidentally was
common to physicians of antiquity.
Mustard Pickles.
Chop fine one quart each of cabbage
onions, green tomatoes green cucumbers,
ripe cucumbers and one large green pepper,
cover with brine for twenty-four hours.
Then place over the fire and bring all to
boil. remove and drain perfectly dry in
colander. Mix together thoroughly one
half cupful of -four. butter the size of an
egg, half cupful of dry mustard, one ia
blespoonful of turmeric powder one and
half cupsful of sugar. Add to these one
quart of the best cider vinegar, allow all
to boil. and stir while hot into the chopped
vegetables. Bottle and seal same as other
pickles. In making brine use one pint of
coarse salt to six quarts of water.
Mustard Pickles No. 2.
Take two-thirds of caui1ower, two-thrds
of little cucumbers and one-third of small
silverskinned onions. have one peck in all;
peel the onions and place in layers in a
stone crock, sprnkling one cup of salt be-
tween the layers. Pour over enough boil
ing water to cover: allow them to stand all
night. The next morning drain through
va d rV n half a
gallon of cider vinegar take half pound
of dry mustard, one tablespoonful of tur
meric powder. two and az half tablespoon
fuls of curry powder. tive tabespoonfuls of
ginger, one teaspoonfuf of cayenne pepper.
Stir all these together in "a little vinegar I'M
til all the Jumps have disappeared; then
stir it carefully into the half gallon of vine
gar which has been heating over the fire.
stir constantly until it comes to the scald-
ing point. Pour this over the pickles and
stir all once or twice for two days, then
place in fruit lars and seal for use This
amount will fill twenty Jars. The caul-
flower must be pulled apart into small
pieces. .sr-ari
Picklette.
Peel and chop six large white onions,
large head of white cabbage Arrange
these in stone crock in, alternate layers,
sprinkle each layer with "a little salt and
allow to stand for twenty-four hours. The
next morning place one pint of good cider
vinegar in a preserving kettle and add half
a pound of brown sugar. a heaping tea
spoonful each of powdered alum, turmeric
ground cinnamon, allspice, mace, black
pepper, mustard and celery seed, allow all
to come to the boil. Pour this over the
chopped vegetables. and let stand for twen-
ty-four hours. then drain off the vinegar,
neat again to boiling and pour again over
the vegetables. Repeat this process for
three mornings in succession. On the fourth
morning place all together in the preserv-
ing Kettle boil for five minutes and then
pack in small lars and seal when cold
Green Tomato Mustard Pickle.
Place in the preserving kettle four quarts
of green tomatoes, six onions; to these add
one quart of good cider vinegar, one pound
of sugar, one tablespoonful each of ground
mustard, ground black pepper and the same
of salt, one half tablespoonful of allspice
and one-half tablespoonful of cloves. Place
over the fire and stew gently until tender,
stirring often. Put in glass jars and seal
Mustard Caulifower.
Two medium sized caulifower cut in small
pieces, pint of small onions, three me-
diminished red peppers. Cover the vegetables
with half pint of salt in enough water to
cover the vegetable, and allow to stand
over night. In the morning drain the Vege-
tables. Heat two quarts of vinegar with
four tablespoonfuls of mustard until it boils.
Add the vegetables and boil for fifteen min
utes, until straw can be run through the
caulifiower. Remove from the fire, place in
glass jars and when cool seal.
Sardine Mustard.
Remove all bones from six sardines and
pound the flesh to a paste together with
yOlks of four hard-boiled eggs. To this add
one fine minced onion and two tablespoon
fuls of good mustard which has been mixed
to paste with a little vinegar and salad OIL
Add salt and cayenne pepper to suit the
taste and work all together until perfectly
smooth.
Mustard Dressing for Pickles.
To three pints of vinegar allow one cupful
of sugar, three-quarters of a cupful of flour
and scant half pound of mustard. Mix
the flour, sugar and mustard together and
wet to thin paste with little of the vine
gar, stirring the paste until it is perfectly
smooth. Bring the remainder of the vinegar
to the boil and then stir in the paste. Cook
all five minutes, stirring constantly, and add
generous teaspoonful of salt at the last.
When the dressing is done, If properly
made, it will be like cream.
Tomato Mustard.
g