421. Mushroom Ketchup—Ingredients—To 2 gallons of mush- - rooms, % lb. salt; to every quart of mushroom liquor, allow a small saltspoonful of cayenne, a teaspoonful of allspice, a teaspoon- ful of ginger, 2 blades of powdered mace✪ Mushroom Ketchup. Select some freshly gathered (gather in dry weather or else the ketchup will not keep), full-sized mushrooms. Lay in an earthenware pan in layers, first a layer of mushrooms and then one of salt, and so on until all are used. Allow them to stand a while (say five or six hours). Then break to pieces with the hand, place in the refrigerator for three days, stirring or mashing them occasionally. Extract as much juice as possible, measure the liquor without straining, adding to each quart the above mentioned spices. Pour into a stone jar, exclude the air; place the jar in a saucepan of boiling water and allow to boil three hours. When this is done pour the contents of the jar into a stewpan and allow it to simmer gently for half an hour. Pour into a vessel, place in refrigerator till the next day. Pour off into another vessel and strain. Have ready some clean dry bottles ; pour into the bottles, taking care not to squeeze the mushrooms, and allow the sediment to remain at the bottom of the vessel, (if wanted very clear and bright, the liquor must be strained after the above operation through a_ flannel bag). Cork and seal. Examine occasionally and if there is any sign of spoiling boil again with a few peppercorns. The sediment may be bottled for immediate use. 422. Lemon Ketchup —Ingredients—One dozen lemons, % a break- fast cupful of white mustard seed, 1 eggcupful of turmeric and white pepper, % an eggcupful of cloves and mace, % a swa// teacupful of white sugar, 1 saltspoonful of cayenne, 14 a small teacupful of horse radish, 1% a small teacupful of salt, 4 shallots✪ Lemon Ketchup. Finely grate the rind of lemons, pound the spices in a mor- tar, grate the horse radish. Thoroughly blend these ingredi- ents, then sprinkle the salt over all, extract the juice from the 132 e KETCHUPS, Ser a Sc lemons and add to the mixture. Allow to stand ina cool place ‘for three or four hours. Boil in an enamelled kettle thirty minutes, pour into a stone jar, cover tightly. Stir every day for fourteen days, then strain, bottle and seal. 423. Tomato Ketchup (1)—Ingredients—To 1 peck of tomatoes allow 1 tablespoonful of salt, mace, black pepper cloves, powdered, and one of celery seed ; a teaspoonful of cayenne, ¥% lb. tin of mustard✪ Tomato Ketchup (1). Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved ; work through a cullender, then through a hair sieve. Place upon the stove adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil six hours. Stir occasionally for the first five hours and all the last*hour. Pour into a stone jar ; allow to stand from twelve to fourteen hours in a cool place. When perfectly cool add a pint of strong vine- gar. Remove the celery seed; bottle, cork, and seal. Ex- clude from the light. 424. Tomato Ketchup (2)—-Ingedients—Ripe tomatoes, to every lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a small spoonful of salt and white pepper✪ Tomato Ketchup (2). Take a number of ripe tomatoes ; place in a jar ; cover and bake till tender. Strain and work through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through a sieve a second time, and to every pound squeeze the juice of three lemons. Boil again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place. 425. Mustard (to make).

AI-modernized reading of the original text

421. Mushroom Ketchup—Ingredients—To 2 gallons of mush- - rooms, % lb. salt; to every quart of mushroom liquor, allow a small saltspoonful of cayenne, a teaspoonful of allspice, a teaspoonful of ginger, 2 blades of powdered mace. Select some freshly gathered (gather in dry weather or else the ketchup will not keep), full-sized mushrooms. Lay in an earthenware pan in layers, first a layer of mushrooms and then one of salt, and so on until all are used. Allow them to stand a while (say five or six hours). Then break to pieces with the hand, place in the refrigerator for three days, stirring or mashing them occasionally. Extract as much juice as possible, measure the liquor without straining, adding to each quart the above mentioned spices. Pour into a stone jar, exclude the air; place the jar in a saucepan of boiling water and allow to boil three hours. When this is done pour the contents of the jar into a stewpan and allow it to simmer gently for half an hour. Pour into a vessel, place in refrigerator till the next day. Pour off into another vessel and strain. Have ready some clean dry bottles ; pour into the bottles, taking care not to squeeze the mushrooms, and allow the sediment to remain at the bottom of the vessel, (if wanted very clear and bright, the liquor must be strained after the above operation through a flannel bag). Cork and seal. Examine occasionally and if there is any sign of spoiling boil again with a few peppercorns. The sediment may be bottled for immediate use. 422. Lemon Ketchup —Ingredients—One dozen lemons, % a breakfast cupful of white mustard seed, 1 eggcupful of turmeric and white pepper, % an eggcupful of cloves and mace, % a small teacupful of white sugar, 1 saltspoonful of cayenne, 14 a small teacupful of horse radish, 1% a small teacupful of salt, 4 shallots. Finely grate the rind of lemons, pound the spices in a mortar, grate the horse radish. Thoroughly blend these ingredients, then sprinkle the salt over all, extract the juice from the e KETCHUPS, Ser a Sc lemons and add to the mixture. Allow to stand ina cool place ‘for three or four hours. Boil in an enamelled kettle thirty minutes, pour into a stone jar, cover tightly. Stir every day for fourteen days, then strain, bottle and seal. 423. Tomato Ketchup (1)—Ingredients—To 1 peck of tomatoes allow 1 tablespoonful of salt, mace, black pepper cloves, powdered, and one of celery seed ; a teaspoonful of cayenne, ¥% lb. tin of mustard. Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved ; work through a cullender, then through a hair sieve. Place upon the stove adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil six hours. Stir occasionally for the first five hours and all the last hour. Pour into a stone jar ; allow to stand from twelve to fourteen hours in a cool place. When perfectly cool add a pint of strong vinegar. Remove the celery seed; bottle, cork, and seal. Exclude from the light. 424. Tomato Ketchup (2)—-Ingedients—Ripe tomatoes, to every lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a small spoonful of salt and white pepper. Take a number of ripe tomatoes ; place in a jar ; cover and bake till tender. Strain and work through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through a sieve a second time, and to every pound squeeze the juice of three lemons. Boil again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place. 425. Mustard (to make).

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