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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MISCELLANEOUS

A RECIPE FOR MUSTARD AS A CONDIMENT, USING HOME GROWN SEED
 

 Take a heaping tablespoonful of ground mustard, a pinch of salt, a teaspoonful of sugar, and sufficient vinegar to make a thin mustard, allowing it to stand a time for the absorption of the vinegar, adding more vinegar, if needed. Now take a heaping tablespoonful of finely-grated, fresh horseradish, and with a fork beat this into the mustard until thoroughly incorporated. This is one of the best and most expensive condiments, when you buy it. It should be made in small quantities, as it loses its horseradish flavor in time. This is an improvement on the horseradish or the mustard taken separately, and a little of it, freshly prepared, goes a long way. Useful on smoked meats in early spring.
 

Sister Barbara Culley, Warrensburg, Mo.