1903 The still-room by C. Roundell

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 45