Mushroom Catsup

1 pint mushroom liquor 1/2 ounce peppercorns 1/4 ounce allspice

1/4 ounce green ginger root 1/4 ounce cloves 1 blade mace

Salt

Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twenty-four hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the liquor; add peppercorns and simmer for forty minutes; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal.

Tomato Catsup

8 quarts tomatoes 1/2 quart cider vinegar 1/4 cup salt

1/4 teaspoon red pepper 1/2 tablespoon black pepper 1 head garlic or 1/2 onion

1/2 ounce whole cloves

Cut the tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add the other ingredients; mix thoroughly and boil about three hours or until reduced one half. Bottle without straining and seal.

Grape Catsup

5 pounds ripe grapes

2 cups vinegar

5 cups sugar

1 teaspoon each ground cinnamon, cloves, allspice, pepper, salt

Put stemmed grapes into the preserving kettle with just enough water to prevent burning. Boil to a pulp. Strain, and add other ingredients. Boil until rather thick. Bottle, cork, and seal.