A tablespoonful ginger.
If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.—Mrs. A. C.
Walnut Catsup.
Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.—Miss E. T.
To make Catsup of Walnuts.
Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.—Mrs. M. P.
To make Walnut Catsup from the Leaves.
Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut—cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor, strain and bottle.—Mrs. E. W.
Bay Sauce.
Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.