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Walnut Catsup

To one gallon vinegar: Add 100 walnuts pounded. 2 tablespoonfuls salt. A handful horseradish. 1 cup mustard-seed, bruised. 1 pint eschalots, cut fine. 1/2 pint garlic. 1/4 pound allspice. 1/4 pound black pepper. A tablespoonful ginger.

If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.--Mrs. A. C.

Walnut Catsup.

Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks-Miss E. T.

To make Catsup of Walnuts.

Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.--Mrs. M. P.

To make Walnut Catsup from the Leaves.

Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horse-radish root, sliced. Gather the young leaves from the walnut-cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor; stain and bottle.--Mrs. E. W. Bay Sauce.

Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horse-radish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper. Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.

This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.--Mrs. E. C. G.

Bay Sauce.

One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.--Mrs. H. D.