Page:Domestic French Cookery.djvu/122

Put on a plate an ounce of the very best mustard powder, with a salt-spoon of salt, a few leaves of tarragon, and a clove of garlic minced fine. Pour on by degrees sufficient vinegar to dilute it to the proper consistence (about a wine-glassful), and mix it well with a wooden spoon. Do not use it in less than twenty-four hours after it is mixed.

Potato flour is excellent for sponge-cake, and other things which require extraordinary lightness. It is also good for young children, and for convalescent sick persons.

Take the best and most mealy potatoes; pare them, and wash them through several waters. Then rasp or grate them over a tureen half full of cold water. Continue to grate the potatoes till the lower half of the tureen is filled with the pulp, so that the water may rise to the top. The mealy part of the potatoes will sink to the bottom, while the remainder or the useless part will rise to the surface. When nothing more rises, pour off the water carefully, and dry the flour which you find at the bottom. When quite dry, pound it in a mortar to a fine powder, and sift it through a sieve.

Potato flour is much lighter than that of wheat.

Season some of the best vinegar with a little garlic, a little tarragon, and a little sweet-oil. Put it into a glass jar, and keep it well covered. You may throw into it the green seeds of nasturtians, morella cherries, little onions, small young carrots when but a finger long, radish pods, and various