our.

ESSENCE OF MUSHROOMS. This delicate relish is made by sprinkling a
little salt over some mushrooms, and mashing them three hours after.
Next day strain off the liquor, put it into a stewpan, and boil it till
reduced one half. It will not keep long, but is preferable to any of the
ketchups. An artificial bed of mushrooms would supply this article all
the year round.

ESSENCE OF OYSTERS. Take fine fresh Milton oysters, wash them in their
own liquor, skim it, and pound them in a marble mortar. To a pint of
oysters add a pint of sherry, boil them up, and add an ounce of salt,
two drams of pounded mace, and one of cayenne. Let it just boil up
again, skim it, and rub it through a sieve. When cold, bottle and cork
it well, and seal it down. This composition very agreeably heightens the
flavour of white sauces, and white made-dishes. If a glass of brandy be
added to the essence, it will keep a considerable time longer than
oysters are out of season.

ESSENCE OF SHALOT. Peel, mince, and pound in a mortar, three ounces of
shalots, and infuse them in a pint of sherry for three days. Then pour
off the clear liquor on three ounces more of shalots, and let the wine
remain on them ten days longer. An ounce of scraped horseradish may be
added to the above, and a little thin lemon peel. This will impart a
fine flavour to soups, sauces, hashes, and various other dishes.

ESSENCE OF SOAP. For washing or shaving, the essence of soap is very
superior to what is commonly used for these purposes, and a very small
quantity will make an excellent lather. Mix two ounces of salt of tartar
with half a pound of soap finely sliced, put them into a quart of
spirits of wine, in a bottle that will contain twice the quantity. Tie
it down with a bladder, prick a pin through it for the air to escape,
set it to digest in a gentle heat, and shake up the contents. When the
soap is dissolved, filter the liquor through some paper to free it from
impurities, and scent it with burgamot or essence of lemon.

ESSENCE OF TURTLE. Mix together one wine-glassful of the essence of
anchovy, one and a half of shalot wine, four wine-glassfuls of Basil
wine, two ditto of mushroom ketchup, one dram of lemon acid, three
quarters of an ounce of lemon peel very thinly pared, and a quarter of
an ounce of curry powder, and let them steep together for a week. The
essence thus obtained will be found convenient to flavour soup, sauce,
potted meats, savoury patt