The new practical housekeeping

Pickled Mushrooms. — Choose nice young button mushrooms for pickling, as nearly of a size as possible, rub off the skin with a piece of flannel and salt, and cut off the stems ; procure small ones if possible, but if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stew pan, sprinkle salt over them, with pounded mace and pepper in proportion of two blades mace and tablespoon ground pepper ^ to each quart mushrooms ; shake them well over a clear nre until the liquor flows, and keep them there until it is all dried up again : then add as much vinegar as will cover them ; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with oilcloth or buttered paper and cotton (see Jellies), and keep in a dry place; they will remain good for a length of time, and are generally considered delicious. Some do not like pepper in the pickle, and flavor with cloves, allspice and the mace. A little ginger is also liked by some, but do not use so much seasoning as to destroy the flavor of the mushrooms. Another way is to first boil the vinegar, adding the seasonings, then put in the mushrooms and let stand ten minutes over the fire but do not boil ; then cool before pouring into jars. Mushroom Catsup. — Mushroom catsup : large mushroom flaps, fully ripe, fresh, and perfectly dry — that is gatnered during dry weather. If this point is not attended to the catsup will not keep. Do not wash or skin the mushrooms, but carefully remove any decayed, dirty or worm-eaten portions ; cut off about half an inch from the end of the stems, then break the rest into small pieces, put them into an earthen jar, and allow threefourths of a pound salt for two gallons mushrooms, placing in alternate layers, scattering the larger portion on top. Let remain all night, next day stir gently with a wooden spoon, and repeat this three times a day for two days. At the end of that time closely cover the jar and set in cool oven an hour or in saucepan boiling water and let boil three hours ; then strain the liquid which flows from the mushrooms through a coarse cloth, and boil twelve minutes. Do not squeeze the mushrooms. To every quart of the liquid put a quarter of an ounce each ginger and black pepper,and apinch of mace : some prefer cayenne pepper and add also half ounce allspice. Boil again till the quantity is reduced one-half. Pour out and let stand until cool, then put it into perfectly, dry bottles, being careful to leave the sediment, which will have settled to the bottom, undisturbed. Cork and seal and beep in cool, dry place. When a very clear bright catsup is wanted, the liquor must be strained through a very fine hair-sieve, or flannel bag, u/ter it has been very jfently poured ofi'; if the operation is not successful, it must be repeated until quite clear. The catsup should be examined occasionally, and if it is spoiling, should be reboiled with a few pepper-corns. Mushroom catsup is one of the most useful sauces to the experienced cook, and no trouble should be spared in its preparation. Double Catsup is made by reducing the liquor to half the quantity. This goes farther than ordinary catsup, as so little is required. The sediment may also be bottled for immediate use, and will be found to Answer for flavoring thick soups or gravies.