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Mushroom Ketchup

INGREDI- ENTS. -To each peck of mushrooms lb. of salt; to each quart of mushroom-liquor oz. of cayenne, oz. of allspice, oz. of ginger, 2 blades of pounded mace.

Choose full-grown mushroom flaps, and take care they are perfectly fresh gathered when the weather is tolerably dry; for if they are picked during very heavy rain the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then another layer of mushrooms, and so on alternately. Let them remain for a few hours, when break them up with the hand; put them in a nice cool place for 3 days, occasionally stirring and mashing them well, to extract from them as much juice as possible. Now measure the quantity of liquor without straining; and to each quart allow the above proportion of spices, &c. Put all into a stone jar, cover it up very closely, put it in a saucepan an of boiling water, set it over the fire and let it boil for 3 hours.

Have ready a nice clean stewpan, turn into it the contents of the jar, and let the whole simmer very gently for 1/2 hour; pour it into a jug, where it should stand in a cool place till the next day; then pour it off into another jug, and strain it into very dry clean bottles, and do not squeeze the mushrooms. To each pint of ketchup add a few drops of brandy. Be careful not to shake the contents, but leave all the sediment behind in the jug; cork well, and either seal or resin the cork so as perfectly to exclude the air. When a very clear bright ketchup is wanted, the liquor must be strained through a very fine hair sieve, or flannel bag, after it has been very gently poured off; if the operation is not successful it must be repeated until you have quite a clear liquor. It should be examined occasionally, and, if it is spoiling, should be re-boiled with a few peppercorns. SEASONABLE from the beginning of September to the middle of October, when this ketchup should be made.

Note. This flavouring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation.

Double ketchup is made by reducing the liquor to half the quantity; for example, 1 quart must be boiled down to 1 pint. This goes farther than ordinary ketchup, as so little is required to flavour a good quantity of gravy. The sediment may also be bottled for immediate use, and will be found to answer for flavouring thick soups or gravies, MUSHROOM POWDER.

MUSHROOM SAUCE.

Mushroom Powder. (A valuable Mushroom Sauce, Brown (to Addition to Sauces and Gravies, when fresh serve with Roast Meat, &c.). - INGREDI- Mushrooms are not obtainable.) - INGREDIENTS for sufficient for small joint or steak. ENTS.- peck of large mushrooms, 2 onions, pint of button-mushrooms, pint of 12 cloves, 1/4 oz. of pounded mace, 2 teaspoon- good beef gravy, 1 tablespoonful of mushfuls of white pepper. room ketchup (if at hand), thickening of butter and flour. AVERAGE COST, 6d.

Peel the mushrooms, wipe them perfectly free from grit and dirt, remove the black fur, and reject all those that are at all worm-eaten; put them into a stewpan with the above ingredients, but without water; shake them over a clear fire till all th liquor is dried up, and be careful not to let them burn; arrange them on tins and dry them in a slow oven; pound them to a fine powder, which put into small dry bottles; MUSHROOMS. the cork well, seal the corks and keep it in a dry place. In using this powder add it to the gravy just before serving, when it will merely require one boil-up. The flavour imparted by this means to the gravy ought to be exceedingly good.

SEASONABLE. -This should be made in September or at the beginning of October.

Note. If the bottles in which it is stored away are not perfectly dry, as also the mushroom powder, it will keep good but a very short time.

Mushroom Pudding. (Vegetarian Recipe.) INGREDIENTS for large pudding. -1 quart of mushrooms picked and peeled: pepper and salt, 1 lb. of flour, 6 oz. of butter, 1 teaspoonful of baking-powder, cold water. AVERAGE COST, 2s.

Make a crust with the flour, bakingpowder and butter (omitting 1 oz.) and line a greased basin with it. Put in the mushrooms with the rest of the butter and a good seasoning of pepper and salt and a little water. Cut a round of paste to cover the top, wet the edges and pinch together.

Tie in a cloth and boil 1 hour.

Put the gravy into a saucepan, thicken it and stir over the fire until it boils. Prepare the mushrooms by cutting off the stalks and wiping them free from grit and dirt; the large flap mushrooms cut into small pieces will answer for a brown sauce, when the buttons are not obtainable; put them into the gravy and let them simmer very gently for about 10 minutes; then add the ketchup and serve.

TIME. Rather more than 10 minutes.

SEASONABLE from August to October.

Note. When fresh mushrooms are not obtainable, the powder may be used as a substitute in brown sauce.

Mushroom Sauce, Rich and