"White mustard" Quotes from Famous Books
 ... medium-sized cucumbers, sliced thin lengthwise, add one pint salt, let stand overnight, drain thoroughly in morning, add two pints of sliced onions, then add dressing, consisting of four tablespoons of black mustard seed, four of white mustard seed, two of celery seed, one-half pint of best olive oil, one-half pint of white vinegar. Put cucumbers and onions into this, add one teaspoon of powdered alum, dissolved in a little warm water, add enough vinegar to cover it well, let ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum
... large cucumbers, six white onions, chopped fine; salt well, and drain twelve hours; add white mustard seed and celery seed; cover ...
— Recipes Tried and True • the Ladies' Aid Society
... follows: To one gallon of vinegar allow one cup of white sugar, half an ounce of mace, one ounce of peppercorns, two or three red pepper pods broken into bits, and a tablespoonful each of coriander seed, celery seed, and white mustard. Pour this hot over the cauliflowers and seal at once. Glass jars are the most convenient, as they may be examined frequently to see if their contents are keeping well. If not, repeat the scalding. In all pickles the vinegar should be two inches or more ...
— The Cauliflower • A. A. Crozier
... white onions and pour boiling milk and water over them; when cold, put them in a jar, and make a pickle of strong vinegar, a little mace, ginger, white mustard seed, and horse-radish; boil it and ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... species which furnish the most powerfully pungent condiment known to commerce; but the tiny dark brown seeds of the Black Mustard are sharper than the serpent's tooth, whereas the pale brown seeds of the White Mustard, often mixed with them, are far more mild. The latter (Brassica alba) is a similar, but more hairy, plant, with slightly larger yellow flowers. Its pods are constricted like a ...
— Wild Flowers Worth Knowing • Neltje Blanchan et al |
