Temperance cook book

Four pounds of nice fully ripe currants, one and a half pounds of sugar, one tablespoonful ground cinnamon, a teaspoonful each of salt, ground cloves and pepper, one pint of vinegar; Stew currants and sugar until quite thick, add the other ingredients and bottle for use. GOOSEBERRY CATSUP. Nine pounds of gooseberries, five pounds of sugar, one quart of vinegar, three tablespoonfuls of cinnamon, one and a half each allspice and cloves. The gooseberries should be nearly or quite ripe. Take off the blossoms, wash and put them in a porcelain kettle, mash thoroughly, scald and put through the colander, add sugar and spices, boil fifteen minutes, and add the vinegar cold; bottle immediately before it cools. Ripe grapes prepared by same rule, make an excellent catsup. OYSTER CATSUP. One quart of oysters, one one tablespoonful salt, one teaspoonful of cayenne pepper, one teaspoonful of mace, two teacups of cider vinegar. Chop the oysters and boil in their own liquor, with the vinegar, skimming the skum as it rises. Boil three minutes, and strain through a hair sieve; return the liquor to the fire, add the pepper, salt and inace. Boil fifteen minutes more, and when cold, bottle for use and seal tightly. NASTURTIUM SEED. Take the green seed after the flower has dried off. Lay in salt and water two days, in cold water one day; pack in bottles and cover with scalding vinegar, seasoned with mace and white pepper-corns, and sweetened slightly with white sugar. Cork, and set away four weeks before you use them. They are an excellent substitute for capers. CURRY POWDER. (This is the genuine East India recipe). Take of fennel seed, cummin seed and coriander seed each four ounces with two ounces of caraway seed; dry them before the fire, then grind and sift them, add to this two ounces of ground turmerac and the same of black pepper, one ounce of ground ginger, and half an ounce of cayenne pepper. Mix well and keep dry and well stopped. FINE FRENCH MUSTARD. Take a quarter of a pound of the best, yellow mustard, pour over it enough vinegar and water, equal parts of each, to make a very thin paste ; add a pinch of salt, and a bit of calamus root, not larger than a small pea. Set it on the stove, and while it boils, stir in a tablespoonful of flour. Let it boil for twenty minutes, stilling constantly. Just before it is done stir in a small teaspoonful of honey. When cool, put it in bottles and cork very tight. This is the recipe for the real French mustard, for which a very high price is paid. HOW TO MIX MUSTARD. In mixing mustard for the table care should be taken that the water has been previously boiled and become nearly cold; by using hot water its essential qualities are destroyed, and it becomes flat; or by mixing with raw cold water it is liable to ferment; neither should vinegar be used. Only one day's supply should be mixed at a time; if any is left over, throw it away. In mixing, stir thoroughly until every dry particle has disappeared and the mass becomes oily and of the consistency of thick cream. Good, fresh-mixed mustard is not only an appetizingcondiment and table luxury, but is valuable as a remedy for dyspepsia. To PREPARE HORSERADISH FOR WINTER.