The new practical housekeeping

Indian Mustard. — Put one-fourth pound each mustard and flour and a half tablespoon salt into a basin, and make them into a stiff paste with boiling water. Boil four shallots with four tablespoons each vinegar and catsup, and one-fourth bottle anchovy sauce, for ten minutes, and pour the whole, boiling over the mixture in the basin ; stir well, and reduce it to a proper thickness ; put it into a bottle, with a bruised shallot at the bottom, and store away for use. If properly prepared will keep for years. An excellent relish for bread and butter and very nice with meats. Prepared Mustard. — Three teaspoons ground mustard, one of flour (two if the mustard seems very strong), half teaspoon sugar ; pour boiled water cooled to lukewarm on these and mix into a smooth, thick paste ; when cold add vinegar enough to make ready for use, and serve with salt. This resembles the French mustard. Another mode of preparing is to make a dressing of one cup vinegar, two eggs, one tablespoon each pepper, sugar and salt, butter size of a walnut ; beat well and simmer over the fire to cook the eggs ; then add a tablespoon mustard wet in lukewarm water. Mustard may be flavored in various wajs, with tarragon, shallot, celery, and many other vinegars, herbs, spices, etc. Tartar Mustard. — Mix a half cup mustard and a slight seasoning of cayenne with sufficient horse-radish vinegar to render it perfectly smooth, rubbing lumps down with back of spoon, adding the vinegar a little at a time, and not making it too thin. Curry Powder, — An ounce each ginger, mustard, and pepper, three each of coriander seed and turmeric, one-half ounce cardamon, quarter ounce each cayenne pepper and cumin seed ; pound all fine, sift and cork tight. One teaspoon of powder is sufficient to season any thing. This is nice for sauces, boiled meats and stews. Dried Celery and Parsley, — Wash the leaves, stalks, roots and trimmings of celery and put them in a cool oven to dry thoroughly ; then grate the root, rub leaves and stalks through a sieve and put all in tightly corkea bottle. Delicious seasoning for sauces, soups, stews and dressing. Save all bits of parsley and preserve for future use in same manner, not using the roots ; or, take freshly gathered parsley and wash it perfectly free from grit and dirt ; put into boiling water which has been slightly salted and well skimmed, and then let it boil for two or three minutes ; take out, let drain, and place on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a verv dry place in bottles, and when wanted for use pour over it a little warm water, and let stand for about five minutes. This may be done any time between June and October. Celery salt is made by mixing the root dried and ground as above with one-fourth its quantity of salt. A very nice seasoning, and will keep a long time.