Vegetarian cookery

No. 709. — Mushroom Catsup. Take care to have the mushrooms fresh gathered and full grown ; put a layer at the bottom of a rather deep earthen pan ; sprinkle them with salt ; then add another layer of mushrooms and salt alternately ; let them remain four or five hours ; then mash them well ; let them remain covered, in a cool place, two days, stirring them well each day ; then put them into a stone jar, with one ounce of black pepper-corns, half an ounce of allspice, half an ounce of bruised ginger, a little Cayenne, eschalots, and mace ; cover the jar closely, and set it in a pan of boiling water ; keep it boiling two hours ; take out the jar ; pour the liquor through a hair sieve, and boil it gently half an hour ; skim it well, and pour it into a clean dry jug ; closely cover it, and let it remain in a cool place till the following day ; then clear it off carefully through a flannel bag till clear ; let it remain covered two days more ; then pour it off, leaving the sediment, and bottle it in small bottles; cork them closely, and seal, or dip them in bottle cement. If kept in a cool dry place it may be preserved a long time. If from damp, or any other cause, any scum appears, beil it again with a few pepper-corns. The sediment of the mushrooms may be put into a bottle, and when settled a few days, a portion of it may be poured off and used for sauces, etc. No. 710. — Essence of Mushrooms. Sprinkle some salt over any quantity of fresh-gathered, sound mushrooms ; in three hours after, mash them well ; the following day, strain off the liquor, and boil it till reduced to nearly half, adding a few white pepper-corns, and a little maee. It will not keep long, but is preferable to catsup, having more of the flavour of the mushroom and less of the seasoning. No. 711. — Verjuice. Gather the crabs when quite ripe ; lay them together for about a week ; theu wipe them dry, and take off the stalks ; when well mashed, strain, and press them through a hair or canvas bag. Put tne verjuice into a large jar, closely cover it, and in a few weeks clear it off into bottles. No. 712.— Crab Yineoar. To one peck of crabs bruised, put four gallons of cold spring water ; cover, and let them remain about nine days, stirring them twice each day ; then strain the liquor through a hail' cloth, and put it into an iron-hooped cask. To each gallon of liquor, put one pound and a half of sugar, and stir it in the cask several times, to dissolve the sugar ; cover the cask ■with a piece of slate, or an earthenware cover, and set it in the sun till ready for use. This makes good strong vinegar suitable for pickles. No. 713. — Gooseberry Vinegar. The gooseberries should be quite ripe, and bruised till all are broken ; to each quart of pulp, put five pints of cold water, and let it remain two days, stirring it three times a day ; then strain it through a sieve, and afterwards through a flannel bag ; to each gallon, put a pound and a half of good moist sugar ; when the sugar is dissolved, put the vinegar into a cask, or deep stone jar, and cover it closely. No. 714. — To Keep Vinegar. Put the vinegar into a pan, lined with earthenware ; let it boil a minute, and when cold, put it into bottles.