A Good Store Sauce

2 tablespoonfuls horse radish (grated).

3 large pickled onions (minced fine).

2 dozen whole black peppers. A pinch of cayenne.

1 tablespoonful salt.

1 quart vinegar from walnut or butternut pickle.

Mix all the spices well together; crush in a stone jar with a potato-beetle or billet of wood; pour the vinegar upon these, and let it stand two weeks. Put on in a porcelain or clean bell-metal kettle and heat to boiling; strain and set aside until next day to cool and settle. Bottle and cork very tightly. It is an excellent seasoning for any kind of gravy, sauce, or stew.

Mock Capers+

Gather green nasturtium seed when they are full-grown, but not yellow; dry for a day in the sun; put into small jars or wide-mouthed bottles, cover with boiling vinegar, slightly spiced, and when cool, cork closely. In six weeks they will be fit for use. They give an agreeable taste to drawn butter for fish, or boiled beef and mutton.

Celery Vinegar

A bunch of fresh celery, or

A quarter of a pound of celery seed.

1 quart best vinegar.

1 teaspoonful salt.

1 tablespoonful white sugar.

Cut up the celery into small bits, or pour the seed into a jar; scald the salt and vinegar-, and pour over the celery stalks or seed; let it cool, and put away in one large jar tightly corked. In a fortnight strain and bottle in small flasks, corking tightly.

Onion Vinegar

6 large onions.

1 tablespoonful salt.

1 quart best vinegar.

Mince the onions, strew on the salt, and let them stand five or six hours. Scald the vinegar in which the sugar has been dissolved, pour over the onions; put in a jar, tie down the cover, and steep a fortnight. Strain and bottle.

Elderberry Catsup

1 quart of elderberries. 1 " of vinegar. 6 anchovies, soaked and pulled to pieces. Half a teaspoonful mace.

A pinch of ginger.

2 tablespoonfuls white sugar.

1 teaspoonful salt.

1 tablespoonful whole peppers.

Scald the vinegar and pour over the berries, which must be picked from the stalks and put into a large stone jar. Cover with a pane of glass, and set in the hot sun two days. Strain off the liquor, and boil up with the other ingredients, stirring often, one hour, keeping covered unless while stirring. Let it cool; strain and bottle.

This is used for flavoring brown gravies, soups, and ragouts, and, stirred into browned butter, makes a good piquant sauce for broiled or baked fish.

Pepper Vinegar

6 pods red peppers broken up. 3 dozen black pepper-corns. 2 tablespoonfuls white sugar. 1 quart of best vinegar.

Scald the vinegar in which the sugar has been dissolved; pour over the pepper, put into a jar, and steep a fortnight. Strain and bottle.

This is eaten with boiled fish and raw oysters, and is useful in the preparation of salads.

Horse-Radish Vinegar

6 tablespoonfuls scraped or grated horse-radish. 1 tablespoonful white sugar. 1 quart vinegar.

Scald the vinegar; pour boiling hot over the horseradish. Steep a week, strain and bottle.