The Mustard Club

Can't say I have heard of the Mustard Club. I suppose most things that are enjoyed can be made into a club. Since there is no publication date in the book and if the illustrations are any indication as to the period then it is safe to say this was well produced before my time. The roaring '20's... jazz, cocktails, the speakeasy and mustard, apparently. This 32 page cookbook was published for the Mustard Club by J & J Colman Ltd... the very famous British mustard manufacturer in Norwich, Norfolk, England. British mustard has quite a distinct taste, hot and tangy, than American mustard which is sweet and tangy.

It is a good cook booklet that gives one a strong reminder to look at mustard differently. It is just not a condiment for sandwiches. One can use mustard to braise, stew, bake, cook and taste just about anything. For mustard stimulates the appetite, aids in digestion, and brings out the flavour in food. One of my favourite sandwiches as a child was cheese and mustard. 

Since summer is here and there will be plenty of room for salad I thought I would include a salad dressing recipe and a fun recipe using celery.  

Mustard Dressing

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1 gill of olive oil

clove og garlic

1/4 gill vinegar

1 teaspoonful celery salt

1 teaspoon castor sugar

2 teaspoons made mustard

1 teaspoonful salt

Rub the cut clove of garlic in the side of the basin. Mix the celery salt, mustard, sugar and   salt. Add the vinegar and oil and whisk throughly together. 

Celery a la Normande

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Shred finely about 5 oz. of the white part of celery, and leave it in cold water for half an hour. Then drain, and add to it two small apples, peeled and chopped fine. Season with Mustard Sauce with Cream.

Mustard Sauce with Cream

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Put into a bowl a small teaspoonful of made mustard, a pinch of salt, a little pepper and the juice of a quarter lemon. Add very gradually, in the same way as when making mayonnaise, about a gill and a half of cream, stirring all the time. 

Hope everyone is having a good week so far. It is Wednesday, the middle of the week and there are plenty this to do. -JD