1 pint (2 cups) ripe elderberries. 1 small piece ginger root. 1 blade mace. 3/4 pint (1 1/2 cups) boiling vinegar. 30 white peppercorns. 12 cloves. 1/2 teaspoonful salt. 4 shallots.

Strip the elderberries from the stalks, then measure and pour the boiling vinegar over them. Let stand in a cool oven or fireless cooker over night. Next day strain off the liquor without pressure, and boil it for five minutes with the salt, spices and chopped shallots.

Bottle when cold.

Another Method: Stem one gallon of ripe elderberries, put them into a stone jar, add one gallon of boiling vinegar and let stand at the back of the range over night. In the morning drain off the vinegar, press the juice from the berries, and put it into a preserving pan with a piece of ginger root, one tablespoonful of cloves, one tablespoonful of white peppercorns and two blades of mace. Bring to the boiling point, let boil for fifteen minutes, then strain and bottle when cold.

This catchup is excellent with fish or cold meats.