Mushroom Catsup

Put the mushrooms in a stone pot in layers, with salt sprinkled over each layer, let them stand four days, then mash them, and to every quart add two-thirds of a teaspoonful of black pepper; put them into a stone jar, and set it into a kettle of boiling water for three hours; replenish the water round the jar, and keep up a fast boil; then strain through a cloth, but do not squeeze it. Boil the juice half an hour longer, and let it stand until next day to settle; then bottle, seal up, and keep in a cool place.

Walnut Catsup

Take young tender walnuts. If you cannot run a pin through them, they are too old. Prick each one through with a larding-needle, and lay them in a stone or earthenware pot or pan with a layer of salt and one of walnuts, allowing a handful of salt to every twenty-five walnuts; cover them with cold water, let them lie two weeks, stirring up every day; drain off the water into a kettle, cover the walnuts with boiling vinegar, crush them to a pulp, and strain through a cullender into the kettle with the juice; now measure it, and for every quart, add two ounces of white pepper, the same of ginger, an ounce of cloves, the same of grated nutmeg, a pinch of cayenne pepper, a small onion minced very fine, and a teaspoonful of celery-seed tied in a little piece of thin muslin. Boil all together for one hour. When cold, bottle it, stirring it up as you dip it out.

Tomato Catsup

Cut in pieces one bushel of ripe tomatoes, put them over the fire and boil them until very soft; press them through a sieve to take out the skins and seeds, add to them half a gallon of good cider-vinegar, three half-pints of salt, two ounces of whole cloves, a small teaspoonful of cayenne pepper, two tablespoonsful of black pepper, five heads of garlic skinned and separated; mix all together and boil three hours, or until reduced one-half; then bottle without straining and seal up.

This is more easily and quickly made if the tomatoes are peeled before they arc cooked; an onion sliced may be used in the place of the garlic.