Throw large black flap mushrooms into a vessel, and crush them with the hands well, throwing in a large handful of common salt to each peck, and let them so lie for two days. Then put them into a crock of earthenware, and let them be macerated in a cool baker’s oven for six hours or so, and, when cold, press out the juice, which boil with the following, to each gallon of the liquor:
| Mace | ½ | oz. |
| Jamaica pepper | 1 | oz. |
| Black pepper | 1 | oz. |
| Cloves | 1½ | oz. |
| Ginger | 1 | oz. |
| Garlic | 1 | oz. |
| Bay salt | 9 | oz. |
The simmering and skimming must be continued as long as any filth rises, and let it then be put away for a day or two, and boiled up again, being kept well up to the boiling point until reduced to half its original quantity. When cold it may be put into bottles and firmly corked and waxed.
TOMATO CATSUP.
When tomatoes are fully ripe take two dozen of fine, large, sound ones, put them into jars and bake until they are tender; strain off the water from them, and pass the pulp through a sieve, then add to every pound of the pulp,
| Eschalots, shred | 1 | oz. |
| Garlic, shred | ½ | oz. |
| Bay salt | ¼ | oz. |
| White pepper, finely powdered | ¼ | oz. |
| Chili vinegar | 1 | pint |
Boil them together until the whole is quite soft, and pass it again through a sieve. Now, to every pound of the pulp add the juice of two lemons, and one large Seville orange, boil it again until it has attained the consistence of thick cream, and when cold bottle it; cork and seal well.
CELERY, CRAB SALAD.
Open and wash thoroughly clean a fine head of celery, wipe dry, and cut it across into a basin, add to it two ounces of some good rich old cheese sliced thinly, a teaspoonful of mustard mixed as for the table, a tablespoonful of best olive oil, the same quantity of vinegar, with pepper and salt to your taste. Mix all well together.
ELDER-FLOWER VINEGAR.