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Condiments
and
Sauces
three
quarts
of
heated
strong
vinegar,
and
treat
as
in
the
first
recipe.
To
make
Aromatic
Table
Vinegar
[Recipe
4).
The
leaves
of
any
sweet
herb,
having
been
dried,
may
be
lightly
placed
—
not
pressed
—
in
a
bottle
till
it is
full,
and
vinegar
poured
over
them
and
allow^ed
to
stand
for
six
weeks.
It
may
then
be
strained
off
and
bottled.
To
make
Aromatic
Wines,
—
The
leaves
of
any
sweet
herb
are
to
be
treated
as
above,
but
sherry
is
to
take
the
place
of
the
vinegar.
To
make
Curry
Powder.
—
Pound
to
a
fine
powder
and
mix
thoroughly
together
a
quarter
of
a
pound
each
of
coriander
seed
and
turmeric,
an
ounce
each
of
mustard,
ginger,
and
black
pepper,
and
half
an
ounce
each
of
cardamom,
cumin,
and
pimento.
To
make
Mushroom
Catsup.
—
Wipe,
but
do
not
wash
or
skin,
some
freshly
gathered,
fully
ripe
mushrooms,
and
place
them
in
a
jar
with
layers
of
salt
between
the
several
layers
of
mushrooms
and
over
the
whole,
allowing
six
ounces
of
salt
to
a
gallon
of
mushrooms.
Cover
the
jar
loosely
with
a
cloth,
and
place
it
in
a
warm
room
until
the
next
day.
Crush
the
mushrooms,
place
the
whole
in
a
cool
oven
for
half
an
hour,
and
strain
through
coarse
muslin.
Boil
the
liquid
with
peppercorns,
half
an
ounce
to
the
quart
;
mace,
a
dram
to
the
quart
cloves,
a
dozen
to
the
quart
;
and
bruised
ginger,
half
an
ounce
to
the
quart.
When
the
liquid
has
boiled
down
to
a
half,
take
it
off
the
fire,
allow
it
to
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