A recipe for making mustard sauce – One-half cup of medium cream sauce, Two tablespoons of white wine vinegar, Yolk of one egg, One teaspoon of mustard, One teaspoon of salt, One-half teaspoon of paprika. Beat thoroughly to mix and then heat to the boiling point. In no other part of cookery does the skill …
A recipe for making cream mustard sauce – Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving. The quantity of mustard may be increased or diminished, as one may desire the flavor strong or mild.
1 good teaspoonful of mustard, 1 dessertspoonful of fine wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve.
Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.
A recipe for making mustard sauce – One tablespoon of evaporated milk, One-half teaspoon of white pepper, One-half teaspoon of salt, One-half teaspoon of sugar, One teaspoon of mustard, Two tablespoons of salad oil. Blend well and then add Two tablespoons of grated onion, Two tablespoons of finely minced parsley, and serve.
Place in a soup plate One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of salad oil. Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.