A Good Store Sauce.
- 2 tablespoonfuls horse-radish (grated).
- 1 tablespoonful allspice.
- A grated nutmeg.
- 3 large pickled onions (minced fine).
- 2 dozen whole black peppers.
- A pinch of cayenne.
- 1 tablespoonful salt.
- 1 tablespoonful white sugar.
- 1 quart vinegar from walnut or butternut pickle.
Mix all the spices well together; crush in a stone jar with a potato-beetle or billet of wood; pour the vinegar upon these, and let it stand two weeks. Put on in a porcelain or clean bell-metal kettle and heat to boiling; strain and set aside until next day to cool and settle. Bottle and cork very tightly. It is an excellent seasoning for any kind of gravy, sauce, or stew.
Mock Capers. ✠
Gather green nasturtium seed when they are full-grown, but not yellow; dry for a day in the sun; put into small jars or wide-mouthed bottles, cover with boiling vinegar, slightly spiced, and when cool, cork closely. In six weeks they will be fit for use. They give an agreeable taste to drawn butter for fish, or boiled beef and mutton.
Celery Vinegar.
- A bunch of fresh celery, or
- A quarter of a pound of celery seed.
- 1 quart best vinegar.
- 1 teaspoonful salt.
- 1 tablespoonful white sugar.
Cut up the celery into small bits, or pour the seed into a jar; scald the salt and vinegar, and pour over the celery stalks or seed; let it cool, and put away in one large jar tightly corked. In a fortnight strain and bottle in small flasks, corking tightly.
Onion Vinegar.
- 6 large onions.
- 1 tablespoonful salt.
- 1 tablespoonful white sugar.
- 1 quart best vinegar.