MUSHROOM KETCHUP. 2O3 



should lie three or four days, and then squeezed 

 with the hand thoroughly so as to extract all the 

 juice. Take one ounce of whole pepper, one ounce 

 of well bruised ginger, and half an ounce of cloves 

 for each pint of the liquor. Boil all together for 

 fifteen or twenty minutes, and when cold, decant into 

 clean bottles, either with or without straining, but, if 

 strained, it is better to add a few peppercorns to each 

 bottle. The corking must be good and well sealed 

 to exclude the air. If at any time afterwards the 

 ketchup shows any tendency to become ropy, it should 

 be boiled again for a short time with a little more 

 spice, when the ropiness will disappear, and it will 

 be as good as ever. 



Mrs Hussey recommends a method of ketchup 

 making which retains better the aroma and flavour, 

 by not submitting it to boiling. The mushrooms, 

 being first cleaned from all extraneous matter, and 

 those being utterly rejected which border at all on 

 decomposition, are sliced and salted, and the juice 

 suffered to run off through a colander without squeez- 

 ing. It is then left for a few hours, and after being 

 decanted carefully from any sediment, placed in small 

 bottles, room being left for a little alcohol in which 

 the proper spices have been previously steeped. 

 Well stoppered, this is said to keep admirably. 



The orthodox process of domestic ketchup manu- 

 facture is something like the following, modified 

 sometimes to suit individual idiosyncrasies : Mush- 



