made 'Plain and Eajy . 309 
morning, then with your hand break them, put them Into a ftew- 
pan, let them boil a minute or two, then ftrain them through a 
coarfe cloth, and wring it hard. Take out all the juice, let it 
ftand to fettle, then pour it off clear, run it through a thick flan¬ 
nel bag, (fome filter it through brown paper, but that is a very- 
tedious way) then boil it; to a quart of the liquor put a quarter 
of an ounce of whole ginger, and half a quarter of an ounce of 
whole pepper. Boil it brifkly a quarter of an hour, then ftrain 
it, and when it is cold, put it into pint bottles. In each bottle 
put four or five blades of mace, and fix cloves, cork it tight, and 
it will keep two years. This gives the beft flavour of the mufti* 
rooms to any fauce. If you put to a pint of this catchup, a pint 
of mum, it will tafte like foreign catchup. 
Another way to make catchup . 
TAKE the large flaps, and fait them as above; boil the li¬ 
quor, ftrain it through a thick flannel bag : to a quart of that 
liquor put a quart of ftale beer, a large ftick of horfe-raddifh 
cur in little flips, five or fix bay-leaves, an onion ftuck with 
twenty or thirty cloves, a quarter of an ounce of mace, a quar¬ 
ter of an ounce of nutmegs beat, a quarter of an ounce of black 
and white pepper, a quarter of an ounce of all-fpice, and four or 
five races of ginger. Cover it clofe, and let it fimmer very foftly 
till about one third Is wafted ; then ftrain it through a flannel 
bag, when it is cold bottle it in pint bottles, coik it clofe, and it 
will keep a great while : you may put red wine in the room of 
beer; fome put in a head of garlick, but I think that fpoils it. 
The other receipt you have in the Chapter for the Sea. 
Artichokes to keep all the year. 
BOIL as many artichokes as you intend to keep ; boil them 
fo as juft the leaves will come out, then pull off all the leaves 
and choke, cut them from the firings, lay them on a tin-plate, 
and put them in an oven where tarts are drawn, let them ftand 
till the oven is heated again, take them out before the wood is 
put in, and fet them in again, after the tarts are drawn ; fo do 
till they are as dry as a board, then put them in a paper bag, and 
hang them in a dry place. You fhould lay them in warm wa¬ 
ter three or four hours before you ufe them, fhifting the water 
often. Let the laft water be boiling hot; they will be very ten¬ 
der, and eat as fine as frefh ones. You need not dry all your 
bottoms at once, as the leaves are good to eat : foboil a dozen 
at a time and fave the bottoms for this ufe. 
X 3 
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