Imitation Worcestershire Sauce

3 teaspoonfuls cayenne pepper.

2 tablespoonfuls walnut or tomato catsup (strained through muslin).

3 shallots minced fine.

3 anchovies chopped into bits. 1 quart of vinegar. Half-teaspoonful powdered cloves.

Mix and rub through a sieve. Put in a stone jar, set in a pot of boiling water, and heat until the liquid is so hot you can not bear your finger in it. Strain, and let it stand in the jar, closely covered, two days, then bottle for use.

Oyster Catsup

1 quart oysters.

1 tablespoonful salt.

1 teaspoonful cayenne pepper, and same of mace.

1 teacupful cider vinegar.

1 " sherry.

Chop the oysters and boil in their own liquor with a teacupful of vinegar, skimming the scum as it rises. Boil three minutes, strain through a hair-cloth; return the liquor to the fire, add the wine, pepper, salt, and mace. Boil fifteen minutes, and when cold bottle for use, sealing the corks.

Tomato Catsup+

1 peck ripe tomatoes.

1 ounce salt.

1 " mace.

1 tablespoonful black pepper.

1 teaspoonful cayenne.

1 tablespoonful cloves (powdered).

7 ground mustard.

1 celery seed (tied in a thin muslin bag).

Cut a slit in the tomatoes, put into a bell-metal or porcelain kettle, and boil until the juice is all extracted and the pulp dissolved. Strain and press through a cullender, then through a hair sieve. Return to the fire, add the seasoning, and boil at least five hours, stirring constantly for the last hour, and frequently throughout the time it is on the fire. Let it stand twelve hours in a stone jar on the cellar floor. When cold, add a pint of strong vinegar. Take out the bag of celery seed, and bottle, sealing the corks. Keep in a dark, cool place.

Tomato and walnut are the most useful catsups we have for general purposes, and either is in itself a fine sauce for roast meat, cold fowl, game, etc.

Lemon Catsup

12 large, fresh lemons. 4 tablespoonfuls white mustard-seed. 1 " turmeric.

1 teaspoonful cloves. 1 " mace.

1 saltspoonful cayenne.

2 tablespoonfuls white sugar.

1 shallot, minced fine. Juice of the lemons.

2 tablespoonfuls table-salt.

Grate the rind of the lemons; pound or grind the spices, and put all together, including the horse-radish, Strew the salt over all, add the lemon-juice, and let it stand three hours in a cool place. Boil in a porcelain kettle half an hour. Pour into a covered vessel - china or stone - and let it stand a fortnight, stirring well every day. Then strain, bottle, and seal.

It is a fine seasoning for fish sauces, fish soups, and game ragouts.

"Ever-ready" Catsup+

2 quarts cider vinegar.

12 anchovies, washed, soaked, and pulled to piece. 12 small onions, peeled and minced. 1 tablespoonful mace.

3 " fine salt.

3 " white sugar.

1 " cloves.

3 tablespoonfuls whole black pepper. 2 " ground ginger.

1 " cayenne.

1 quart mushrooms, minced, or

1 " ripe tomatoes, sliced.

Put into a preserving kettle and boil slowly four hours, or until the mixture is reduced to one-half the original quantity. Strain through a flannel bag. Do not bottle until next day. Fill the flasks to the top, and dip the corks in beeswax and rosin.

This catsup will keep for years. Mixed with drawn butter, it is used as a sauce for boiled fish, but is a fine flavoring essence for gravies of almost any kind.