Anchovy Paste. Pound the fish in a mortar, and rub the pulp through a fine sieve. Put it into pots, and cover with clarified butter.

Mushroom Catsup. Press the mushrooms in a tincture press and boil the juice with 1/2 oz. black pepper-conn, 1 oz. pimento, 1/2 oz. of ginger, 1/4 oz. cloves, 1 1/2 oz. shallots, and 8 oz. of salt, to each gallon. Some add 4 oz. of brandy. Or sprinkle the mushrooms with salt (a pound to 2 pecks), stir occasionally for 2 days, then squeeze them gently in a hair-sieve, and boil the liquor with pepper and other spices.

Walnut Catsup. 1. Mix 6 half sieves of green walnutshells with 2 or 3 lbs. of salt in a wooden vessel; let them stand 6 days, beating them frequently till they become pulpy; then drain off the juice, and boil it up with 4 oz. of ginger and allspice, and 2 oz. of long pepper and cloves. 2. Juice of walnuts 1 gallon, anchovies 2 lbs., shallots

1 lb. cloves, mace, and black pepper, of each 1 oz., and a clove of garlic. Boil for a short time, and bottle it.

Lemon Pickle. Slice 6 lemons, rub them with salt, lay them in a stone jar, with 2 oz. each of allspice and white pepper; add 1/4 oz. each of mace, cloves, and cayenne, and

2 oz. each of horseradish and mustard seed; pour over them 2 quarts of hot distilled vinegar; and, after standing for a few days, strain. Some add gaulic or shallots.

Quin Sauce. Mushroom catsup 1/2 pint, walnut pickle 1/4 pint, port wine 1/4 pint, 6 anchovies, and 6 shallots (both pounded); soy, a tablespoonful; cayenne 1/2 dr.; simmer together gently for 10 minutes, strain, and bottle. _

Waterloo Sauce. Vinegar 4 pints, port wine 1 pint, cayenne 1 oz., walnut catsup 1/2 pint, mushroom catsup 1/2 pint, essence of anchovies 4 oz., powdered cochineal 1 oz., garlic 12 cloves.

Epicurean Sauce. Indian soy 2 oz., walnut catsup, mushroom catsup, of each 8 oz., port wine 2 oz., bruised white pepper 1/2 oz., shallots 3 oz., cayenne 1/4 oz., cloves 1/2 oz. Macerate for 14 days in a warm place, strain, and add white wine vinegar to make up a pint.

Sauce, Superlative (Dr. Kitchener's). Port wine, and mushroom catsup of each a pint; walnut or other pickle liquor, 1/2 pint, powdered anchovies 4 oz.; fresh lemon-peel cut thin, sliced shallots, and scraped horse-radish, of each 1 oz., allspice and black pepper, of each 1/2 oz.; cayenne 1 dr.; curry powder 3 drs.; celery seed 1 dr.; put them into a wide-mouthed bottle, stop it close, shake daily for a fortnight, and strain: a 1/4 pint of soy may be added.

[A variety of sauces may be made by mixing, in different proportions, the ingredients of the last 4 sauces.]

Cassareep. The expressed juice of the roots of the hitter cassava; used as a condiment in the West Indies.

Sot. Boil a gallon of the seeds of Dolichos soja till soft, add a gallon of bruised wheat, keep them in a warm place for 24 hours; add a gallon of salt, and 2 gallons of water, and after keeping them bunged up in a stone jar for 2 or 3 months, press out the liquor.