To four pounds of stemmed currants add two pounds of sugar, crush all together, and boil slowly until quite thick. Add one-quarter of a teaspoonful of salt, one-half pint of vinegar, one tea-spoonful, each, of powdered allspice, mace and cinnamon. Boil up and bottle at once.
Break into quarters firm, fresh mushrooms. Put a layer of the broken mushrooms into an earthen vessel and sprinkle with salt; then put in more mushrooms and more salt until all are used. Cover the vessel and set it on the cellar floor for three days, stirring the contents with a wooden spoon three times a day. At the end of this time, warm the mushrooms, mash them to a pulp, and strain through coarse netting, squeezing out all the juice. Boil this for ten minutes and measure. To every pint of the liquor allow a generous teaspoonful of whole peppers and allspice, a blade of mace, two slices of onion, a bay-leaf and a dash of paprika. Put liquor and spices over the fire, and boil until thick. Strain, cool and fill bottles with catsup. Seal tightly.
Slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander. Now strain through a sieve and return to the fire with three bay-leaves, a tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a half teaspoonful of paprika, and a tablespoonful of celery seed - this last tied up in a small cheese-cloth bag. Boil for nearly six hours, stirring frequently. Remove the bag of celery seed, and pour in a pint of vinegar. Bring again to a boil, and remove from the fire. When cold, bottle and seal.
Select walnuts but half-grown and into which a needle enters easily. Prick each clear through three times, pack in layers, strewing a handful of salt between the layers. Pour in cold water until the walnuts are covered, lay a heavy inverted saucer upon them to hold the walnuts under the brine, and keep them in it two weeks. Every day churn them with a wooden mallet to bruise and crack them into small bits. At the end of the fortnight turn off the brine, beat the nuts fine; cover them with boiling vinegar and add the reserved brine. Measure liquid and crushed nuts, and allow for each quart a teaspoonful, each, of onion juice and grated horseradish; two teaspoonfuls, each, of ground cloves and mace, and a tablespoonful, each, of ground ginger and black pepper. Boil steadily for two hours, run through a sieve, cool, bottle and seal.
Break up half a dozen red peppers. Add three dozen black peppercorns and two tablespoonfuls of sugar to a quart of vinegar. Scald vinegar and sugar, and pour over the peppers. Put in a jar, steep eight hours, strain and bottle.
Into four tablespoonfuls of dry English mustard stir a table-spoonful of salad oil. When this is well rubbed in, add enough vinegar to make a smooth paste, a teaspoonful, each, of paprika, sugar and onion juice.
Beat hard until light, and bottle.