Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-11-10
MRS. WILSON GIVES THE
s- HISTORY OF MLTSTARD|
w. N - ~ ~ = --~
And Suggests Several Way OF Preparing This Spicy Condent
.Et for Use With Meat and Fish
BY MRS. NJ. A. WILSON

sOeDvr'Oht j9'c:, j'c::,,E. SE Mrs.: n, A. wilson
A STA was the first to use mustard as
"A a condiment. and from there it
quickly found its way into Europe,
through Egypt. Mustard is mentioned
by Pythagoras. and it was first used
as a medicine by Hippocrates in b.
o. 4S0. The old Romans used the oil.
pressed from the seed, for rubbing the
stifened joints OF the athletes; when
mixed with vinegar It was used for the
seings Of serpents. scorpions and insects.
The first actual record of the use Of
mustard as condiment in England is
found In the houscbook Of the Duke of
Northumberland. during the reign Of
Henry VII, where it is stated that 100
gallons Of mustard seeds was the yearly
allowance for the dukes servants and
fetainers.
Gerarde. the celebrated hcrbist. tells
us that the garden mustard of the white
seed variety was scarcely known at all
during the Elizabethan reign. To in
troduce it at this time the seed was
freely distributed with the remarks that
mustard made a fine sauce, good to be
eaten with meats aud fish; it sharpencd
the appetite and promoted digestion
thus il was earnestly hoped to promote
the use and create a demand for mus
tard.
Before 1920. the present day table
luxury, mustard. was unknown. The
usual procedure was to bruise the seed
by pounding with a mortar and then
coarsely sift; in this rough state it
was prepared for the table.
About 1920 Mrs. Clements, of Dun
ham. England, began using mill to
grind the mustard seed the mustard was
passed through several processes similar
to that employed in making wheat -four.
She kept this secret for many years and
during that time she owned the sole
distribution for the United Kingdom.
Mrs. Clements Travelled thrice yearly
60 the city of London and the various
other large cities. securing orders for
her prepared table mustard. king
George | gave his royal approval OF this
style Of prepared mustard and this soon
made it the fashionable table sauce
r There are many distinct botanical
species of this plant the same powerful
and peculiar odor and flavor arise from
the presence of allyl. which is radical of
the essential oils which conta in sulphur.
Mustard. garlic. onions and horseradlsh
all contain this OIL
The English. to limited extent'
relish the mustard sauce. whlle the
French, Russian. Italian and spanish
favor their savory dishes with garllc
and shallot; the Russian peasant trles
his black bread in oil with onions. How
ever. mustard is the favorite condiment
almost everywhere. Like salt, mustard
has given occasion to many proverbiaI
sayings, both among the ancient and
modern epicurcs. There Is the mus. US,
tardy temper-meaning hot one-.ne
Greeks describe an angry man as looking
like mustard.
Many varieties of prepared mustard T.,
NAV be purchased in the shops; there is
. mustard prepared at Dijon, France.
that is very fine. Here it is prepared
with tarragon vinegar and fine sian hernsi ";
Walnut and mushroom catsup combined
lin the Iiouor from the richest. spiced
Ipickle. England has long been noted
Tor her mustard sauces ,NlnS which ,Nwses wese
81 inns where the boiled or roasted
3o;nt forms the piece de resistance.
HOW TO PREPARE THE SAUCES
- English Mustard Cream
Place in a soup plate