1187. _Mustard, the common way._--The great art of mixing mustard, is to have it perfectly smooth, and of a proper consistency. The liquid with which it is moistened, should be added to it in small quantities, and the mustard should be well rubbed, and beaten with a spoon. Mix half a tea-spoonful of salt with two ounces of the flour of mustard, and stir to them, by degrees, sufficient boiling water to reduce it to the appearance of a thick batter. Do not put it into the mustard-glass until cold. Some persons like half a tea-spoonful of sugar, in the finest powder, mixed with it. It ought to be sufficiently diluted always to drop easily from the spoon. 1188. _Parsley and Butter._--Scald a large handful of parsley in boiling water that has some salt in it; when tender, chop it fine, and stir it into some rather thick melted butter. There should be sufficient parsley to make the sauce green; and the parsley should not be put to the melted butter until about to be served, otherwise it will turn brown. 1189. _To make Sage and Onion Stuffing, for Roast Pork, Geese, Ducks, &c._--To make this stuffing, take two middling-sized onions, peel them, and boil them for about ten minutes in plenty of water; next take as much dry sage-leaves, as, when rubbed into powder and sifted through the top of your flour-dredger, will fill a table-spoon. When the onion has boiled about ten minutes, squeeze it dry, chop it fine, and mix it with the crumbled sage; then add to them a tea-cupful of stale, white bread-crumbs, with a tea-spoonful of black pepper, a very little pinch of Cayenne, and a salt-spoonful of salt. Mix all well together, and it is ready. 1190. _Sippets of Bread, for Garnishing._--Cut the crumb of a stale loaf in slices a quarter of an inch thick: form them into diamonds or half-diamonds, or in any other way: fry them in fresh butter. Dry them well, and place them around the dish to be garnished. 1191. _Seasoning for Stuffing._--One pound of salt, dried and sifted; half an ounce of ground white pepper; two ounces of dried thyme; one ounce of dried marjoram; and one ounce of nutmeg. When this seasoning is used, parsley only is required to be chopped in sufficient quantity to make the stuffing green. The proportions are--half a pound of bread-crumbs; three eggs; a quarter of a pound of suet; half an ounce of seasoning; and the peel of half a lemon, grated. 1192. _White Bread-Crumbs._--Put the crumb of very white bread into a slow oven or screen, and let it dry without color; beat and sift it; keep it in a close-covered pan in a dry, warm place: everything looks well, done with it. The crust may be dried, beaten, and sifted, for frying and garnishing. When crumbs are not prepared till wanted, the bread is never in a proper condition; so that the crumbs are not only coarse and vulgar, but a sponge for fat, which shows bad taste, as well as being wasteful.