RECIPE BOOK
How to Mix Cólmanos Mustard Mix a heaping teaspoonful of Colman's D. S. F. Mustard with one and one-half teaspoonfuls of cold water. Stir well. Mix only a small quantity at a time, and serve fresh at each meal. If more housewives knew how simple it is to mix ColmarCs Mustard and how appetizing it makes various foods they would accept no other.
When to Use Colman's Mustard There are two separate and distinct uses for Colman's Mustard in every household on the dining-room table and in the kitchen, in preparing food. Colman's D. S. F. Mustard, served at the table with these meats, hot or cold, makes them particularly appetizing: Beef Pork Ham Tongue Venison Game Experienced cooks know that Colman's D. S. F. Mustard gives tempting new flavor to "leftovers," for grilling beef bones and chicken and turkey legs, etc., as well as to these dishes: Salads Cheese dishes Eggs Sandwiches Pickles and preserves Hors d'oeuvres The recipes in this booklet will suggest to housewives many new and attractive dishes which may be adapted to the needs of their households. Other recipes will be welcomed by us and we invite contributions of new and successful ways of using Colman's D. S. F. Mustard. Other Household Uses for Colman's D. S. F. Mustard For making mustard plasters. In mustard baths. For conditioning poultry and increasing produc tion of eggs.
Recipes That Use Mustard MEATS Corned Beef Hash Mix two cups of chopped or ground corned beef and four cold boiled potatoes which have been chopped or finely diced, one tablespoonful chopped onion, and seasoning. Moisten with milk, and brown slowly in butter in frying pan. Serve on platter garnished with small lettuce cups of sauce tartare, made with Colman's D. S. F. Mustard. Sauce Tartare Take a piece of butter the size of an egg rubbed smooth and seasoned with a pinch each of salt and cayenne pepper, half a teaspoonful Colman's Mustard and a teaspoonful sugar. Add to this the beaten yolk of an egg and cook the mixture in a double boiler until smooth. A little lemon juice will cut the thickness. When cold, add a tablespoonful mixed capers and cucumber pickles chopped fine. Frankfurters Frankfurters may be broiled in the oven of a gas range, or roasted over an open camp fire, but no matter how they are cooked without Colman's Mustard or mustard pickles, all their deliciousness is lost.
Ham with Scalloped Potatoes Parboil a medium size slice of ham about onehalf inch in thickness. Then cut into required number of portions. Cover bottom of baking dish with generous layer of thinly sliced raw potatoes, and sprinkle with salt, pepper and butter. Arrange the pieces of ham on top of this, then fill dish with remainder of sliced potatoes. Sprinkle with bits of butter, salt pepper and grated cheese. Pour sweet milk into baking dish to within half an inch of the top, and bake in medium oven for an hour. Colman's Mustard or mustard pickle served with it improves the flavor of the ham. Cold Ham with Potato Salad Cool boiled or baked ham until it is firm, then cut in moderately thick slices. Arrange on large platter and garnish with lettuce leaves holding individual portions of potato salad given below. Serve with Colman's Mustard or mustard pickles given on page 18. Cut fresh cold boiled potatoes into thin slices, grate a bit of onion and add one cucumber sliced thin. Mix thoroughly with the following mayonnaise: Yolks of two eggs well beaten, one teaspoonful salt, one-half teaspoonful pepper, one and onehalf teaspoonfuls Colman's Mustard, one table«spoonful butter, four tablespoonfuls vinegar. Boil until thick and when cold thin with sweet cream.
Stuffed Green Peppers Cut the tops from six green peppers, remove the seeds and parboil for ten minutes. Mix 2 cups of cooked sausage meat, beef or veal with one-half cup bread crumbs, and one teaspoonful chopped onion. Season to taste with salt and pepper, and moisten with one tablespoonful melted fat. Stuff pepper with mixture, sprinkle buttered crumbs on top and bake about twelve minutes in moderate oven. Garnish generously with Colman's Mustard or cucumber chow chow (page 17) before serving. This adds necessary tartness. Boston Baked Beans Two quarts of beans, one pound salt pork, one tablespoonful molasses, one teaspoonful salt. Boil the beans one-half hour, pour off water, put beans in deep crock, stir in molasses and salt, bury the pork in beans. Keep covered with water, cold water in the morning and hot water in the afternoon. Bake all day in slow oven. Serve with Colman's Mustard or mustard pickles found on page 18. Molded Salmon One cup salmon chopped fine, four tablespoonfuls melted butter, rubbed smooth in salmon, one cup bread crumbs, four eggs, salt, pepper and parsley. Mix well and put in buttered mold. Steam one hour. Cool and serve on lettuce leaves garnished with stuffed eggs (page 16), or sauce tartare made with Colman's Mustard (page 5) in hearts of lettuce. Page Sev,en
Devilled Chicken Legs Take cold roasted, broiled or fried chicken legs and cut in several places with sharp knife. Smear each leg thoroughly with Colman's Mustard (mixed according to directions in front of this booklet). Place in frying pan of hot grease, and after frying over high fire until they are brown, add a small proportion of water, cover frying pan tightly and let simmer. This makes the meat very tender. Turkey or duck legs may be used in the same way. Salads Mayonnaise Dressing Yolks of two eggs, beat with a silver fork, then beat well into the eggs three even teaspoonfuls Colman's Mustard, two saltspoonfuls salt, about same of sugar, beat into this alternately five teaspoonfuls melted butter, six tablepoonfuls vinegar, then add seven or eight tablespoonfuls boiling water. Cook this until it thickens, stirring constantly. The main thing is to have it as smooth as possible. Salad oil may be used instead of butter. Russian Dressing Mix thoroughly two parts of boiled mayonnaise dressing made with Colman's Mustard, with one part of chili sauce. Chill before serving.
French Dressing One teaspoonful salt, one-half teaspoonful Colman's Mustard, one-fourth teaspoonful red pepper, four tablespoonfuls oil, eight tablespoonfuls vinegar. Take salt, mustard and pepper and mix with one tablespoonful oil, then add remainder of oil, and vinegar. Thousand Island Dressing Mix one cup of mayonnaise made with Colman's Mustard, one tablespoonful chopped green pepper, one-half tablespoonful grated onion, one tablespoonful chopped pickled beet, one tablespoonful chopped pimento. When thoroughly blended, fold in two tablespoonfuls whipped cream and serve cold. Vegetable Salad One-half box of gelatine dissolved in one-half cup of cold water, one cup of tomato juice, slice of onion, one tablespoonful lemon juice, one-fourth teaspoonful salt and paprika, onehalf cup of cold French peas, one-half cup of diced celery. Cook together the tomato, onion, lemon juice, salt and paprika for a few minutes and strain. Add the gelatin, mix thoroughly with silver spoon, add peas and celery and pour into moistened salad mold. When firm and cold, turn out on bed of lettuce leaves. Garnish with lettuce cups of mayonnaise dressing made with Colman's Mustard. Page Nine
Cabbage Salad Dressing Three eggs, three tablespoonfuls cream, two tablespoonfuls sugar, two tablespoonfuls Colman's Mustard, one tablespoonful salt, two cups vinegar. Add a piece of butter the size of an egg. Beat all together and cook until it thickens, stirring all the time. Molded Chicken Salad One-half teaspoonful Colman's Mustard, onehalf teaspoonful salt, one teaspoonful sugar, one-quarter teaspoonful paprika, two egg yolks, one cup chicken stock or milk, one-quarter cup vinegar, one tablespoonful gelatin, one-quarter cup cold water, one cup cold, chopned chicken, one-half cup chopped celery. Mix mustard, salt, sugar and paprika with egg yolks until smooth. Add chicken stock or milk. Add vinegar. Cook over hot water until thickened. Add gelatin which has been soaked in cold water and stir until dissolved. Strain this dressing over chicken and celery. Pour into a mpld which has been moistened with cold water, and chill. Turn out of mold and serve with lettuce and tomato or asparagus salad with French dressing made with Colman's Mustard. Aspic Jelly Simmer one-half hour one can tomatoes (2 lb. can), one onion, one bay leaf, six black pepper corns, four cloves, one teaspoonful salt. Strain over two-thirds box of gelatine which has been softened in one-half cup of cold water, strain again. Put in molds and set to cool. Serve on lettuce leaf with mayonnaise dressing, made with Colman's Mustard (page 8).
Grapefruit Salad Wash and dry a generous head of lettuce and make nest in salad bowl; sprinkle French dressing over it. Peel the grape-fruit, separate it into sections, extract the pulp of fruit, cut it into small pieces and place on the lettuce. Cover with French dressing made with Colman's Mustard (page 9). Serve very cold. Tomato and Potato Salad Mix cold boiled, sliced potatoes with mayonnaise dressing made with Colman's Mustard, to which a little onion juice has been added. Chill thoroughly. Arrange leaves of lettuce on platter, forming into generous sized individual nests, and placing in each, a thick slice of tomato. Add a generous portion of potato salad to each nest and garnish with halves of deviled eggs or slices of hard boiled eggs. Chill before serving. Fruit Salad Slice four oranges, four bananas, two grapefruit, two large apples, two rings of pineapple and two stalks of celery. Drain off juice carefully, add one-quarter cup of pecan or walnut meats and half cup of stoned dates. Mix thoroughly with mayonnaise dressing made with Colman's Mustard, chill and serve in nest of lettuce leaves.
Tomato Salad Take firm round tomatoes of about the same size, peel them and cut a slice from the stem end, then with a small spoon scrape out nearly all the inside pulp. This makes an attractive case in which to serve salad of sweetbreads or celery with mayonnaise dressing made with Colman's Mustard. Serve on lettuce leaves. Sandwiches Nut Sandwiches Spread thin slices of bread with mayonnaise dressing, made with Colman's Mustard, and cover well with ground peanuts that have been well roasted. Salted pecans may be substituted for the peanuts. Ham and Egg Sandwiches Chop one-half cup cold boiled or baked ham, with one hard boiled egg and a sweet spiced pickle. Add enough mayonnaise to moisten thoroughly, and a little Colman's Mustard. Spread between well buttered slices of white or whole wheat bread.
Cheese and Nut Sandwiches Chop pecans, hickory nuts or English walnuts, mix with an equal quantity of cream or neufchatel cheese. Butter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heartleaf of lettuce dipped in mayonnaise dressing, made with Colman's Mustard. Club Sandwiches Cut the crusts from delicately browned toast, butter and keep warm. Place on bottom piece a single lettuce leaf and on it, a thin slice of tomato, a slice of freshly browned bacon and if desired, a piece of cold white chicken meat. Sprinkle mayonnaise dressing, made with Colman's Mutard, over them and replace top piece of toast. Cut diagonally and serve. A thin slice of baked ham, cold or crisply broiled is an appetizing addition. Salmagundi Sandwiches To half a cup of thick mayonnaise, made witli Colman's Mustard, add two tablespoonfuls whipped cream, a dessertspoonful grated horseradish and two of finely chopped cucumbers. Spread the bread with this mixture and then with a layer of finely chopped rare beef and cover with more salad dressing and the top slice of bread.
Cheese Dishes Hot Cheese Sandwiches Mix grated cheese with mayonnaise, made with Colman's Mustard, until smooth enough to spread easily. Spread thick layer of this mixture on thin slice of white bread, sprinkle with salt and a dash of cayenne pepper. Press other half of sandwich bread tight. Fry to a delicate brown on each side in equal parts of hot lard and butter. Serve very hot. Brown Bread and Cheese Sandwiches Cut round Boston brown bread into very thin slices and butter. Spread with mixture of pimento cheese, chopped pecans and mayonnaise, made with Colman's Mustard, and press top slice tight. Cut in half before serving, or if desired, a single slice may be served as an open sandwich. Cheese Pudding Two cups bread crumbs, one large cup grated cheese, two eggs, one cup milk, one-half teaspoonful Colman's Mustard, one teaspoonful salt. Bake light brown in quick oven twenty to thirty minutes.
Toasted Cheese Sandwiches Mix cream cheese with mayonnaise dressing, made with Colman's Mustard, until thick and creamy. Spread between thick buttered slices of Graham bread, cut into halves and toast in oven until a delicate brown. Serve very hot. White bread may be used in the same way. Cheese Sandwiches One hard boiled egg, one-half teaspoonful salt, one-quarter pound grated cheese, one-half teaspoonful pepper, one-half teaspoonful Colman's Mustard, one tablespoonful melted butter, three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to a paste and add salt and pepper, butter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread. Welsh Rarebit Put one tablespoonful butter in a double boiler; add two tablespoonfuls flour; when smooth pour on one-half cup milk, and stir until mixture is thick. Mix one-eighth teaspoonful soda with one cup strained tomato and add to mixture in double boiler; now add two cups grated cheese, one-quarter teaspoonful salt, one-half teaspoonful Colman's mustard, a dash of paprika, and two eggs slightly beaten. Stir until thick. Serve on salted crackers or buttered toast. Garnish with crisp slices of bacon. The tomato and soda may be omitted if desired.
Egg Dishes Stuffed Eggs Cut hard boiled eggs into halves the long way. Carefully remove the yolks and mix with vinegar, salt, pepper and a little Colman's Mustard to taste. Fill the whites generously and use as a garnish for cold meat, or potato salad which has been arranged on a bed of lettuce in deep platter. Creamed Eggs Au Gratin Butter delicately browned slices of hot toast. Place on each slice two halves of hard boiled eggs stuffed with mayonnaise and Colman's Mustard. Arrange on platter and pour hot white sauce over entire number of pieces. Sprinkle thickly with grated cheese and serve hot. Pickles and Relishes French Pickle One-quarter pound Colman's Mustard, juice two lemons, one-fourth cup sugar, one-half tablespoonful butter, enough vinegar to make of the right consistency. Boil and when nearly done stir in the yolks of two eggs and more vinegar if needed.
Stuffed Pepper Mangoes (4-6 gal. jar) Select large, firm, sweet peppers. Place in a large stoneware jar and cover with a brine made by mixing one cup salt with one gallon cold water. Soak the peppers for twenty-four hours. Remove from the brine, rinse in fresh water and carefully cut a circle from the top of each pepper. Remove seeds and white membrane and soak the peppers in fresh cold water for two hours. Drain and stuff with cabbage and pepper relish, allowing about two quarts of the mixture to 18 peppers. Do not stuff too tightly. Place the tops on the peppers and fasten with tooth picks or string. Pack in a deep stoneware jar and cover with spiced vinegar made by scalding one-half cup grated horseradish, two tablespoonfuls Colman's Mustard, two tablespoonfuls celery seed, one cup sugar, one tablespoonful salt and one-half ounce stick cinnamon with two quarts of vinegar and strained. Cucumber Chow Chow Make a brine strong enough to float an egg and soak in it for 24 hours 100 small cucumbers, two heads cauliflower, one quart small white onions, one quart string beans, one quart green tomatoes, one pint of radish pods, one pint nasturtium seeds, and 25 martinis. At the end of i}4 hours drain off the brine. Scald three quarts vinegar, a little red pepper, and a little brown sugar, one-quarter ounce of tumeric powder and three tablespoonfuls black pepper. When this mixture has cooled, add three green peppers, some horseradish root, one-quarter pint Colman's Mustard, and one-quarter pound white mustard seed. Stir the two mixtures together thoroughly and seal the chow chow in stone jai's.
Easy Pickles Put cucumbers in brine (strong enough to float an egg), for twelve hours, then wipe and pack in quart bottles. In each quart put one tablespoonful black pepper, one and one-half tablespoonfuls celery seed, one and one-half tablepoonfuls Colman's Mustard, three tablespoonfuls salad oil, fill up with vinegar and seal. Ready for use in two weeks. Mustard Pickles One-half peck green tomatoes, about four large heads celery, one quart onions, one large head cabbage, six red peppers, six green peppers remove the seeds -chop very fine, mix and pack in layers, sprinkling each layer with salt. Allow this to remain over night, in the morning drain well, put in a kettle, cover with vinegar and add one pound brown sugar, one quarter pound Colman's Mustard, one-quarter pound mustard seed, one ounce celery seed. Mix all well together and boil one hour or until it looks transparent. Seal in air tight jars and keep cool. Green Tomato Sauce Peel and stew green tomatoes until a soft, smooth mass, and to a gallon of the tomatoes add five cups vinegar, three cups sugar, one cup onions chopped fine, one tablespoonful each salt, pepper, allspice, Colman's Mustard. Boil all slowly until thoroughly mixed. Bottle up hot and seal.
Lazy Wife Pickles These pickles are so easily made as to be amusing and they are exceptionally delicious in flavor. To a gallon vinegar add one cup salt and one cup Colman's Mustard. Put this in a stone crock. Take a peck of medium-sized cucumbers, wash and dry thoroughly (this is very important) drop cucumbers into the vinegar and put lid on tight. In the morning the pickles are ready to be eaten. You may add cucumbers from time to time to this same brine so that you may have these delicious pickles all summer. Be sure your cucumbers are dry when dropped into the brine. Mustard Catsup One quart of vinegar, one pound of brown sugar, one-quarter pound of salt, one ounce of black pepper, one ounce of allspice, one-half ounce of cloves, one-half pound Colman's Mustard and two red peppers. Wash and dry one peck of tomatoes, bake in oven until soft, drain off water and pass through colander, then add the above ingredients. Boil all one and onehalf hours, stirring constantly, and bottle. Cucumber Pickles One teacup sugar, one teacup Colman's Mustard, one scant teacup salt. Add to one gallon apple vinegar. Wash cucumbers (medium size preferred). Submerge in stoneware jar, cover with a few grape leaves, place lid on jar. Do not seal. Can be ready for use in a week's time.
Hors d'oeuvres Arranged in an hors d'oeuvres dish, any number of these relishes make a delicious and appetizing entree. Or, if preferred, they may accompany the meat course. The list includes: Thinly sliced tomatoes dipped in well seasoned mayonnaise. Small sardines chilled in lemon juice. Cold French peas and diced carrots in mayonnaise. Small slices of beets chilled in vinegar. Sliced hard boiled eggs in mayonnaise. Pickled cauliflower. Celery stuffed with cream cheese and mayonnaise. Hors d'oeuvres form a particularly satisfactory entree for the busy housewife, especially in warm weather, as the hors d'oeuvres may be prepared hours in advance. They are improved by standing on ice in the dish in which they are to be served.
Medicinal Uses for Colman's Mustard The use of old-fashioned, home-made mustard plasters for colds on the chest, bronchitis, colicky pains, muscular rheumatism, anthritis and neuralgia is still urged by doctors as the most effective means of relieving pain in these and other kindred ailments. In the early congestive stages of bronchitis and bronco-pneumonia, a Colman's Mustard plaster applied to the chest for 30 minutes frequently prevents influenza and bronchitis from developing into pneumonia. How to Make a Mustard Plaster Mix one part of Colman's D. S. F. Mustard, three parts of flour and enough water to make a paste. Place in warm linen and apply locally. Hot Mustard Baths Four large tablespoonfuls Colman's D. S. F. Mustard, mixed in cold water, and then poured into a hot bath, brings relaxation to tired muscles, soothes and induces sound sleep. This is excellent either as a tub or foot bath, in case of extreme cold or exposure.
Colman's Mustard Increases Egg Production Poultry raisers who have experimented with pure mustard as a helpful stimulant and tonic, have also proven that the use of Colman's D. S. F. Mustard actually increases egg production during the winter without in any way injuring the health of the hens, nor decreasing their life. A teaspoonful of Colman's D. S. F. Mustard added to the daily rations of hens during the slack season not only brings up the egg production, but keeps the birds toned up in physical health. The addition of Colman's D. S. F. Mustard to winter chicken feed will keep your hens in the egg laying class the year around.
TABLE OF CONTENTS I Directions for Mixing Mustard 3 II When to Use Colman's Mustard 4 III Recipes That Use Mustard 5 Meats Corned Beef Hash with Sauce Tartare... 5 Frankfurters. 5 Ham with Scalloped Potatoes 6 Cold Ham with Potato Salad 6 Stuffed Green Peppers 1 Boston Baked Beans 7 Molded Salmon 7 Devilled Chicken Legs 8 Salads 8 Mayonnaise Dressing 8 Russian Dressing 8 French Dressing 9 Vegetable Salad 9 Cabbage Salad Dressing 10 Molded Chicken Salad 10 Aspic Jelly 10 Grapefruit Salad 11 Tomato and Potato Salad 11 Fruit Salad 11 Tomato Salad 12 Sandwiches 12 Nut Sandwiches 12 Ham and Egg Sandwiches 12 Cheese and Nut Sandwiches 13 Club Sandwiches 13 Salmagundi Sandwiches 13 Cheese Dishes 14 Hot Cheese Sandwiches 14 Brown Bread and Cheese Sandwiches... 14 Cheese Pudding 14 Toasted Cheese Sandwiches 15 Cheese Sandwiches 15 Welsh Rarebit 15 Egg Dishes 16 Stuffed Eggs 16 Creamed Eggs au Gratin 16 Pickles and Relishes 16 French Pickle 16 Stuffed Pepper Mangoes 17 Cucumber Chow Chow 17 Easy Pickles 18 Mustard Pickles 18 Green Tomato Sauce 18 Lazy Wife Pickles 19 Mustard Catsup 19 Cucumber Pickles 19. Hors d'oeuvres 20 IV Medicinal Uses for Colman's Mustard 21 V The Use of Colman's Mustard with Poultry..22 Pag<e Twenty-three
Be sure to get the genuine Colman's Mustard the one with the BULL'S HEAD on every can.