The Blue Grass Cook Book

page 324

again until dry, mix the vegetables and white mustard seed in jar, and pour over
strong, good vinegar in which you have boiled sugar and turmeric. Use 2 pints of
good brown sugar to 1 gallon of strong vinegar and 2 tablespoons of turmeric.
Put in stone jar for about 2 weeks and then seal in quart jars.

      MUSHROOM CATSUP
Gather fresh mushrooms and put alternate layers of salt and mushrooms in a jar
and let them stand 24 hours. Stir them up and let them stand 2 days. Strain and
put on the stove and let it boil.

  To 1 quart of liquor add

  1 ounce allspice,

  1 ounce ginger,

  2 teaspoons cayenne pepper,

  1 teaspoon mace,

  1 teaspoon cloves.

Boil till thick. While catsup is hot, bottle and seal. Nice for soups.

      RIPE TOMATO CATSUP
Mrs. John W. Fox

  1 peck ripe tomatoes,

  4 onions,

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