Cold Forcemeat,For Balls, Me

Take the same ingredients as above directed, and having well beaten them in a mortar, add yolk of egg and grated bread, sufficient to make into balls.

Turtle Herbs, To Preserve

Take basil, pot marjoram, orange thyme, lemon thyme, common thyme, parsley four times the quantity of the other herbs ; let them dry gradually in a warm dry place, and rub them through a hair sieve, preserving them in a wide-mouthed bottle, closely corked.

Mushroom Powder

Dry the mushrooms whole, set them before the fire to crisp ; grind, and sift the powder through a fine sieve, preserving it in small bottles, closely corked.

Mushroom Ketchup

Take mushrooms, and having cut off part of the stalk towards the root, wash them clean, drain, and then bruise them a little in a marble mortar ; and having put them into an earthen pan, cover them with a moderate quantity of salt, letting them remain for four days : strain through a tamis cloth, and pour off the clear liquor into a stewpan ; to every pint of juice add half a gill of port wine, a little whole all-spice, cloves, mace, pepper, and cayenne : boil for twenty minutes, then skim and strain the ketchup, and when cold, put it into small bottles, closely corked.

Curry Powder

Take mustard seed, scorched and finely powdered, one ounce and a half; coriander seed in powder, four ounces ; turmeric in powder, four ounces and a half; black pepper in powder, three ounces; lesser cardamoms in powder, One ounce; ginger in powder, half an ounce ; cinnamon in powder, one ounce ; cloves in powder, half an ounce; mace in powder, half an ounce; mix all the powdered ingredients well together, and keep in a wide-mouthed bottle, closely stopped.

Camp Vinegar

Chop a large head of garlic fine, and put into a wide-mouthed bottle, with half an ounce of cayenne, a spoonful of soy, two spoonsful of walnut ketchup, four anchovies chopped, a pint of vinegar, and a sufficient quantity of cochineal to give it a good colour; let it stand six weeks, strain through a'tamis, and keep in small bottles, closely corked.

Kitchen Pepper

Take ginger, one ounce; cinnamon, a quarter of an ounce; black pepper, Jamaica pepper, and nutmeg, half an dunce of each ; ten cloves, and six ounces of salt, all finely powdered : keep in a wide-mouthed bottle, closely stopped.

Spices

Should each be finely powdered, and kept in separate bottles, with glass stoppers.

Walnut Ketchup

Having put any quantity of walnuts into jars, cover them with cold best vinegar, and tie them close for twelve months: take out the walnuts from the vinegar, and to every gallon of the liquor put two heads of garlic, half a pound of anchovies, a quart of red wine, and of mace, cloves, long, black, and Jamaica pepper, and ginger, an ounce each : boil them all together till the liquor is reduced to half the quantity, and the next day bottle it for use.

Or, take green walnuts before the shell is formed, and grind them in a crab-null, or pound them in a marble mortar. Squeeze out the juice through a coarse cloth, and put to every gallon of juice a pound of anchovies, the same quantity of bay-salt, four ounces of Jamaica pepper, two of long, and two of black pepper; of mace, cloves, and ginger, each a quarter of an ounce, and a stick of horse-radish. Boil all together till reduced to half the quantity, and put it into a pot. When cold, bottle it, and in three months it will be fit for use.