Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.
This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.—Mrs. E. C. G.
Bay Sauce.
One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.—Mrs. H. D.
Mushroom Catsup.
Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.
Cork and seal.—Mrs. C.
Mushroom Sauce.
After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.—Mrs. J. S.
Mushroom Catsup.