VAUIOUS DISHES. 499 



amount by ^ dr. or whole dr. at the next making. It is better to add to rather 

 than to get in too much at first to suit those who cannot bear the cayenne if too 

 much is put in. For myself, I should prefer to add J^, or at least }£, oz. of 

 ginger root to this currie powder and leave out the tumeric altogether, as the 

 ginger is both aromatic and stimulating and a very healthful article, as well as 

 pleasant to the taste, while the tumeric, as mentioned before, is only for its 

 color. 



Catsup, Tomato. — The editor of the Journal of Commerce says the 

 following recipe for tomato catsup has been in use in his family for fifty years. 

 Certainly it is old enough to be a good one. He says: Take 1 bushel of toma- 

 toes, cut them in small pieces, boil until soft, then rub them through a wire 

 sieve, add 2 qts. of the best cider vinegar, 1 pt. of salt, i^ lb. of whole cloves, 

 J^ lb. of allspice, 1 table-spoonful of black pepper, 1 good-sized pod of red 

 pepper (whole), and 5 heads of garlic. Mix together and boil until reduced to 

 one-half the quantity. When cold strain through a colander and bottle, sealing 

 the corks. It will keep 2 or 3 years, as fresh as when first made. 



Remarks. — "Witli the pod of red pepper in place of so much cayenne, as is 

 generally put into catsups, it will be as strong as most people desire it; but if no 

 red peppers are at hand, a small amount of cayenne, say i^ a tea-spoonful, 

 would equal it. More can be used by any one desiring it stronger, and even if 

 2 or 3 red peppers were put in it would not be too highly seasoned to suit my 

 taste. Let each one suit himself. If I was making this for myself I should 

 not use only half as much cloves as the editor does; but let each one suit his 

 own taste. Cloves, however, as well as red pepper, or cayenne, are rather 

 piquant (sharp and biting) to the taste. 



Mushroom Catsup.— The editor, or some writer in the London, Ont, 

 Free Press, in answer to an inquiry by " R," gave the following recipe for mak- 

 ing mushroom catsup, and as it is quite a common thing with the English peo- 

 ple, I will give it, believing it to be better than that made by our own people, 

 who so seldom make it; and as it is called for in making the Worcestershire 

 sauce, previously given, I give it a place. When properly made it is a nice 

 thing, for I obtained some at one time of an English butcher, at Ann Arbor, 

 while I was living there, which had been made by another Englishman living 

 near (all English, you see), and it was splendid. This writer says: " Put alter- 

 nate layers of mushrooms and salt in an earthen jar, using at least H lb. of 

 salt to 2 qts. of mushrooms, and in this proportion for any amount. Let them 

 stand i< a day; then cut the mushrooms in small pieces and let them stand 3 

 days longer, stirring them well once a day; then strain them, and to every quart 

 of juice add allspice and ginger, each ground, J^ oz. ; powdered mace, ^ tea- 

 spoonful; and cayenne, powdered, 1 tea-spoonful. Put all into a stone jar, set 

 it in a kettle of boiling water, and let it boil for 5 hours, briskly; then let it 

 simmer in a porcelain kettle for f4 of an hour. Let it stand all night in a cool 

 place; in the morning drain off the clear liquor and bottle it. Cork the bottles 

 and seal tightly. The smaller bottles you use the better, as the catsup will no* 

 keep its distinctive flavor long, if exposed to the air, by opening frequently." 



