Spiced Mustard

¼ pound mustard.

2 tablespoonfuls sugar.

1 teaspoonful each of ground cinnamon, allspice and cloves. 1 small teaspoonful of salt. Mix well. Add good vinegar until the desired consistency. Put in a glass pickle jar and let it stand one week before using.

Prepared Mustard

1 pint of good vinegar. ¼ pound of mustard.

2 tablespoonfuls sugar. 1 tablespoonful salt.

1 teaspoonful white pepper. Let the vinegar come to a boil. Stir in the other ingredients, and let the mixture boil five minutes.

Tomato Mustard

Make a tomato catsup, strain through a sieve, and thicken to suit with mustard flour. Simmer a short time. Bottle for use.

French Mustard

Slice 1 large onion into 1 cupful of vinegar and leave a day or two. Pour off the vinegar and add to it - 1 teaspoonful pepper. 1 teaspoonful salt. 1 tablespoonful sugar. Thicken with mustard iflour to the proper consistency, first rubbing the mustard smooth in a little vinegar. A little salad oil is considered an improvement by many. Bottle, cork closely and wait a week before using.