Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a kettle with three pints of vinegar, boil it away to one quart, and strain it through a sieve. A little of this is excellent in gravy of every kind, and gives a flavour greatly superior to black pepper; it is also very fine when added to each of the various catsups for fish sauce.
MUSHROOM CATSUP.
Take the flaps of the proper mushrooms from the stems--wash them, add some salt, and crush them; then boil them some time, strain them through a cloth, put them on the fire again with salt to your taste, a few cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck of mushrooms; boil it till reduced to less than half the original quantity--bottle and cork it well.
TARRAGON OR ASTRAGON VINEGAR.
Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one quart of the leaves put three pints of strong vinegar; cover it close, and let it stand a week--then strain it, and after standing in the pitcher till quite clear, bottle it, and cork it closely.
CURRY POWDER.
One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound all together, and pass them through a line sieve; bottle and cork it well--one tea-spoonful is sufficient to season any made dish.