On the top of each bottle pour a table spoonful of sweet oil, cork them closely and seal them. The sweet oil by excluding the air tends to preserve the catsup.
TOMATO CATSUP, No, 2.
234. Slice the tomatoes, put a layer in a deep vessel, and sprinkle over some salt; then another layer of tomatoes and salt till all are in. Stand them in the sun for two or three days, when they are soft pass them through a sieve, and put the pulp, thus drained out, over the fire to boil. Add cayenne pepper, whole black pepper, mace, cloves, allspice, and a little race ginger if you like; let it boil till it is thick, add a clove of garlic; by tasting it you can judge if it is seasoned to your taste. When cold, bottle it off; put a table spoonful of sweet oil on the top of each bottle, and seal the corks.
MUSHROOM CATSUP.
235. Procure fresh mushrooms, pick them carefully, wipe them clean, and put a layer in the bottom of a pan, sprinkle over some salt, then another layer of mushrooms and more salt until all are in; cover the pan and let them stand two days, mash them well and strain them through a hair sieve. To each quart of the pulp add one ounce and a half of whole black pepper, half an ounce of whole allspice, and a few blades of mace. Boil it till reduced to two-thirds the original quantity. When done pour it in a pan and stand it away till the next day, then pass it through a hair sieve and bottle it for use. Put it in small bottles, on the top of each pour a table spoonful of sweet oil to exclude the air. Cork them closely and rosin the corks.
WALNUT CATSUP.
236. When your pickled walnuts are soft, mash them through the vinegar which covers them, strain it and boil it to a proper thickness. Bottle it, put a table spoonful of sweet oil on the top of each bottle, and cork them tightly; seal the corks and it will keep for several years.
This catsup is excellent.