McIlvaine.
MUSHROOM CATCHUP.
A catchup superior to that sold in the stores may be made at home. Break the toadstools into bits and place in a stone jar, with an ounce and a half of salt for every quart of plants. Let stand in a cool place for three days, stirring several times a day. On the third day put over the fire, in a porcelain kettle, and heat slowly. In about half an hour the juice will flow freely, when strain through a hair sieve, return to the fire and boil twenty minutes. Measure the liquid and to each quart allow an ounce of ginger root, a blade of mace, a bay leaf, a pinch of cayenne, and an ounce each of allspice and black pepper; boil down to one-half the quantity, add a teaspoonful of the best brandy to each half-pint. Bottle. Cork and seal with wax or rosin.
Anon.
MUSHROOM CATCHUP. (English style.)
Remove the butts. Sprinkle all with salt. Pile in a bowl. Let them remain so for three days, stirring occasionally. Then squeeze out all the liquor. To each gallon of it add cloves and mustard seed, crushed, of each half an ounce; allspice, peppercorns and ginger, crushed, of each one ounce. Heat slowly up to boiling point in a covered vessel. Set aside in a warm place for a fortnight. Then strain and bottle. If the catchup shows signs of not keeping, add more salt and spice, heat and proceed as before.
Hay.
CANNED MUSHROOM SAUCE.
Cook together, until a light brown color, two tablespoonfuls each of butter and flour, add a can of button mushrooms, with the water it contains, and a cupful of water or broth. Simmer five minutes, stirring meanwhile, season and serve. The flavor of the mushroom is more distinct and pronounced if the sauce is seasoned only with salt and mixed pepper. If broth is used in the preparation of mushroom sauce instead of water, it should be the broth of such meat as the sauce is to be served with—for instance, chicken broth when to be served with chicken, beef broth when to be served with beef, etc.
Mrs. Emma P. Ewing.