Mushroom Catsup.
To two quarts of mushrooms allow a quarter of a pound of salt. The full grown mushrooms are better in making this as they afford more juice. Put a layer of mushrooms in the bottom of a stone jar, sprinkle with salt; then another layer of mushrooms till you have used all; let them lie thus for six hours, then break them into bits. Set in a cool place for three days, stirring thoroughly every morning. Strain the juice from them, and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoonful of powdered mace and half a teaspoonful of cayenne. Put it into a stone jar, cover it closely, set it in a saucepan of water over the fire, and boil hard for five hours. Take it off, empty it into a porcelain kettle and let it boil slowly for half an hour longer. Set it in a cool place and let it stand all night until settled and clear, then pour off carefully from the sediment, into small bottles, filling them to the mouth. Cork tightly and seal carefully. Keep in a dry, cool, dark closet.