Grape catsup
Wash tart grapes, remove the stems and put the fruit into a kettle, with just enough water to prevent scorching. Stir often with a wooden spoon and cook until tender. Rub, a little at a time, through a fine colander. Reject the seeds and skins, and measure the pulp. To each quart and a pint of this add a pound of brown sugar, a cupful of white vinegar, a heaping teaspoonful, each, of ground cinnamon, allspice, mace, salt and white pepper, and a half teaspoonful of ground cloves. Boil long and steadily until the catsup is reduced to less than half the original quantity, and very thick. When cold, bottle, cork tightly and cover the corks with sealing wax.
Currant catsup
To four pounds of stemmed currants add two pounds of sugar, crush all together, and boil slowly until quite thick. Add one-quarter of a teaspoonful of salt, one-half pint of vinegar, one teaspoonful, each, of powdered allspice, mace and cinnamon. Boil up and bottle at once.
Mushroom catsup
Break into quarters firm, fresh mushrooms. Put a layer of the broken mushrooms into an earthen vessel and sprinkle with salt; then put in more mushrooms and more salt until all are used. Cover the vessel and set it on the cellar floor for three days, stirring the contents with a wooden spoon three times a day. At the end of this time, warm the mushrooms, mash them to a pulp, and strain through coarse netting, squeezing out all the juice. Boil this for ten minutes and measure. To every pint of the liquor allow a generous teaspoonful of whole peppers and allspice, a blade of mace, two slices of onion, a bay-leaf and a dash of paprika. Put liquor and spices over the fire, and boil until thick. Strain, cool and fill bottles with catsup. Seal tightly.
Tomato catsup
Slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander. Now strain through a sieve and return to the fire with three bay-leaves, a tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a half teaspoonful of paprika, and a tablespoonful of celery seed—this last tied up in a small cheese-cloth bag. Boil for nearly six hours, stirring frequently. Remove the bag of celery seed, and pour in a pint of vinegar. Bring again to a boil, and remove from the fire. When cold, bottle and seal.
Walnut catsup
Select walnuts but half-grown and into which a needle enters easily. Prick each clear through three times, pack in layers, strewing a handful of salt between the layers. Pour in cold water until the walnuts are covered, lay a heavy inverted saucer upon them to hold the walnuts under the brine, and keep them in it two weeks. Every day churn them with a wooden mallet to bruise and crack them into small bits. At the end of the fortnight turn off the brine, beat the nuts fine; cover them with boiling vinegar and add the reserved brine. Measure liquid and crushed nuts, and allow for each quart a teaspoonful, each, of onion juice and grated horseradish; two teaspoonfuls, each, of ground cloves and mace, and a tablespoonful, each, of ground ginger and black pepper. Boil steadily for two hours, run through a sieve, cool, bottle and seal.