A Useful Catsup

One and one-half pints mushroom catsup, 1/2 pint walnut pickle, 2 tablespoonfuls Chile vinegar, 2 shallots.

Take 1 1/2 pints of freshly-made mushroom catsup, peel the shallots and add them to the catsup and allow it to simmer for 10 minutes, then add the pickle and vinegar and boil again for 10 minutes. Stand in a cool place, and when perfectly cold, bottle, and, having placed a small piece of shallot in each bottle, cork and set by for use.

Walnut Catsup

Wash the shells of walnuts, bruise them slightly, put them with salt in a stone jar for two or three weeks until they ferment, then boil them up, strain off the liquor, add to every 2 quarts 1 oz. each of allspice, ginger, black pepper, cloves and mace; boil the whole 1 hour; let it cool, bottle it, and tie a bladder over the corks.