The boiling and skimming should continue half an hour. Peel the fruit, add them, and boil together half an hour longer; strain through a sieve and bottle it the next day; cork well and seal. This is an excellent receipt, as will be proved by a trial. The catsup should be six months old to attain its prime.

BENGAL CHETNA

Sub-acid apples, pared and cored ½ lb.
Malaga raisins, stoned ¼ lb.
Coarse sugar ¼ lb.
Bay salt 2 oz.
Best ginger, powdered 2 oz.
Cayenne pepper 2 oz.
Eschalots, minced 1 oz.
Best pickling vinegar, as much as required.

Pound these ingredients well together, adding the vinegar by degrees until it comes to a smooth pulp. Let this remain six hours covered up. If the vinegar has risen to the top clear, it must be further blended with the spices by well rubbing with some surface of wood, for example, a potato masher; then add the whole of the vinegar, pass all through a sieve and bottle it, corking and sealing well.

AN EXCELLENT FISH SAUCE.

Take two dozen genuine anchovies, neither wipe nor wash them, and add them to the following:

Eschalots, peeled and sliced 1 dozen
Fresh horseradish, scraped finely 3 tablespoonfuls
Mace, beaten 2 drachms
Cloves, beaten 2 drachms
Two lemons, sliced
Anchovy liquor 8 oz.
Rhenish wine 1 quart
Water 1 pint

Boil all together until reduced to one quart, skim it well, and afterwards strain through a sieve. When cold bottle it, and seal the corks.

A PROVOCATIVE.

Black pepper, ground2oz.
Bay or rock salt2oz.
Ground allspice1oz.
Horseradish, scraped1oz.
Eschalots, minced1oz.
Walnut pickle, or mushroom catsup1quart