{Makes 2/3 Cup}
Ingredients
4 Cinnamon Sticks, each about 3 inches long
1 Piece dried Ginger Root, 1 inch long
2 Tbsp Yellow Mustard Seed
2 tsp Whole Allspice
2 tsp Whole Black Peppercorns
2 tsp Whole Cloves
2 tsp Dill Seed
2 tsp Coriander Seed
2 tsp Whole Mace, crumbled medium fine
8 Bay Leaves, crumbled medium fine
1 Whole Red Pepper, 1-1/2-inch long,
chopped medium fine
Directions
1-Wrap Cinnamon sticks and ginger root in clean cloth,
an old dish towel is fine.
2-Pound with mallet or hammer until finely crumbled;
stringy portions of ginger root may be discarded.
3-Add to the remaining ingredients and stir thoroughly.
4-Store in an airtight container.
Lovingly hand copied by Mrs. Cassiday from 27 May 1976 Arkansas Democrat on 8 November 1982 while visiting her husband in hospital.
Ingredients
4 Cinnamon Sticks, each about 3 inches long
1 Piece dried Ginger Root, 1 inch long
2 Tbsp Yellow Mustard Seed
2 tsp Whole Allspice
2 tsp Whole Black Peppercorns
2 tsp Whole Cloves
2 tsp Dill Seed
2 tsp Coriander Seed
2 tsp Whole Mace, crumbled medium fine
8 Bay Leaves, crumbled medium fine
1 Whole Red Pepper, 1-1/2-inch long,
chopped medium fine
Directions
1-Wrap Cinnamon sticks and ginger root in clean cloth,
an old dish towel is fine.
2-Pound with mallet or hammer until finely crumbled;
stringy portions of ginger root may be discarded.
3-Add to the remaining ingredients and stir thoroughly.
4-Store in an airtight container.
Lovingly hand copied by Mrs. Cassiday from 27 May 1976 Arkansas Democrat on 8 November 1982 while visiting her husband in hospital.