Recipes for Cooking and Preparing for the Table 



Take small wide-mouthed bottles, fill with the mushrooms, pour on 

 the pickle until the bottle is filled. Tie down tight. (To slice a nut- 

 meg, boil it in vinegar slice while hot. Makes of salt vary in strength ; 

 the "Worcester" is a strong salt.) 



N. B. When H. fascicularis is used, wipe the tops with a wet cloth. 



Mcllvaine. 



TO PICKLE MUSHROOMS. (English style.) 



Take buttons and remove butts only. Put into jars and cover with 

 cold, spiced pickling vinegar. Add a few peppercorns and mustard 

 seeds and seal hermetically. Hay. 



MUSHROOM CATCHUP. 



Take the opened toadstools, clean carefully, bruise them. Put a 

 layer on the bottom of an earthen pan, strew salt over them (two 

 tablespoonfuls to one-fourth peck), another layer, more salt and so on. 

 One-half ounce cloves, one-half ounce mace, one-half ounce allspice, 

 one-half ounce whole pepper. Let stand six days. Stir every day. 

 Then put in gentle oven, cover pan with wet cloth, keep wet, and heat 

 for four hours. Strain through a fine cloth or sieve. To every gallon 

 of liquor add one quart red wine. Salt to taste. Add a race or two 

 .of ginger cut small. Strain ; let catchup get cold. Pour it from the 

 settlings. Bottle. Cork tight. Mcllvaine. 



MUSHROOM CATCHUP. 



A catchup superior to that sold in the stores may be made at home. 

 Break the toadstools into bits and place in a stone jar, with an ounce 

 and a half of salt for every quart of plants. Let stand in a cool place 

 for three days, stirring several times a day. On the third day put over 

 the fire, in a porcelain kettle, and heat slowly. In about half an hour 

 the juice will flow freely, when strain through a hair sieve, return to the 

 fire and boil twenty minutes. Measure the liquid and to each quart 

 allow an ounce of ginger root, a blade of mace, a bay leaf, a pinch of 

 cayenne, and an ounce each of allspice and black pepper; boil down to 

 one-half the quantity, add a teaspoonful of the best brandy to each 

 half-pint. Bottle. Cork and seal with wax or rosin. Anon. 



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