* * * * *
MUSHROOM CATSUP.
Take the flaps of the proper mushrooms from the stems--wash them, add
some salt, and crush them; then boil them some time, strain them through
a cloth, put them on the fire again with salt to your taste, a few
cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck
of mushrooms; boil it till reduced to less than half the original
quantity--bottle and cork it well.
* * * * *
TARRAGON OR ASTRAGON VINEGAR.
Pick the tarragon nicely from the stem, let it lie in a dry place
forty-eight hours; put it in a pitcher, and to one quart of the leaves
put three pints of strong vinegar; cover it close, and let it stand a
week--then strain it, and after standing in the pitcher till quite
clear, bottle it, and cork it closely.
* * * * *
CURRY POWDER.
One ounce turmeric, one do. coriander seed, one do. cummin seed, one do.
white ginger, one of nutmeg, one of mace, and one of Cayenne pepper;
pound all together, and pass them through a line sieve; bottle and cork
it well--one tea-spoonful is sufficient to season any made dish.
* * * * *
TO PICKLE CUCUMBERS.
Gather them full grown, but quite young--take off the green rind, and
slice them tolerably thick; put a layer in a deep dish, strew over it
some chopped onion and salt; do this until they are all in; sprinkle
salt on the top, let them stand six hours, put them in a colander--when
all the liquor has run off, put them in a pot; strew a little cayenne
pepper over each layer, and cover them with strong cold vinegar; when
the pot is full, pour on some sweet oil, and tie it, up close; at the
end of a fortnight, pour off the first vinegar, and put on fresh.
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