Made Mustard.
4 tablespoonfuls English mustard.
2 teaspoonfuls of salt.
The same quantity of salad oil and white sugar.
1 teaspoonful of pepper.
Vinegar to make a smooth paste—that from celery, or onion pickle, if you have it.
Rub mustard, oil, sugar, pepper, and salt together; wet, by degrees, with vinegar, beating very hard at the last, when the proper consistency has been gained.
This is far superior to mustard as usually mixed for the table.