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Classic
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page 164
MUSHROOM CATSUP.
TAKE the flaps of the proper mushrooms from the stems--wash them, add some salt,
and crush them; then boil them some time, strain them through a cloth, put them
on the fire again with salt to your taste, a few cloves of garlic, and a quarter
of an ounce of cloves pounded, to a peck of mushrooms; boil it till reduced to
less than half the original quantity--bottle and cork it well.
TARRAGON OR ASTRAGON VINEGAR.
PICK the tarragon nicely from the stem, let it lie in a dry place forty-eight
hours; put it in a pitcher, and to one quart of the leaves put three pints of
strong vinegar; cover it close, and let it stand a week--then strain it, and
after standing in the pitcher till quite clear, bottle it, and cork it closely.
CURRY POWDER.
ONE ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white
ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound all
together, and pass them through a fine sieve; bottle and cork it well--one
tea-spoonful is sufficient to season any made dish.
TO PICKLE CUCUMBERS.
GATHER them full grown, but quite young--take off the green rind, and slice them
tolerably thick; put a layer in a deep dish, strew over it some chopped onion
and salt; do this until they are all in; sprinkle salt on the top, let them
stand six hours, put them in a colander
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