before
they are made into powder, it is a good way to simmer them in their own
liquor till it dry up into them, shaking the pan all the time, and
afterwards drying them on tin plates. Spice may be added or not. Tie the
mushrooms down close in a bottle, and keep it in a dry place.

MUSHROOM KETCHUP. Take the largest broad mushrooms, break them into an
earthen pan, strew salt over, and stir them occasionally for three days.
Then let them stand twelve days, till there is a thick scum over. Strain
and boil the liquor with Jamaica and black peppers, mace, ginger, a
clove or two, and some mustard seed. When cold, bottle it, and tie a
bladder over the cork. In three months boil it again with fresh spice,
and it will then keep a twelvemonth.--Another way. Fill a stewpan with
large flap mushrooms, that are not worm-eaten, and the skins and fringe
of such as have been pickled. Throw a handful of salt among them, and
set them by a slow fire. They will produce a great deal of liquor, which
must be strained; then add four ounces of shalots, two cloves of garlic,
a good deal of whole pepper, ginger, mace, cloves, and a few bay
leaves. Boil and skim it well, and when cold, cork it up close. In two
months boil it up again with a little fresh spice, and a stick of
horseradish. It will then keep a year, which mushroom ketchup rarely
does, if not boiled a second time.

MUSHROOM POWDER. Wash half a peck of large mushrooms while quite fresh,
and free them from grit and dirt with flannel. Scrape out the black part
clean, and do not use any that are worm-eaten. Put them into a stewpan
over the fire without any water, with two large onions, some cloves, a
quarter of an ounce of mace, and two spoonfuls of white pepper, all in
powder. Simmer and shake them till all the liquor be dried up, but be
careful they do not burn. Lay them on tins or sieves in a slow oven till
they are dry enough to beat to powder; then put the powder into small
bottles, corked, and tied closely, and kept in a dry place. A
tea-spoonful of this powder will give a very fine flavour to any soup or
gravy, or any sauce; and it is to be added just before serving, and one
boil given to it after it is put in.

MUSHROOM SAUCE. Melt some butter with flour, in a little milk or cream.
Put in some mushrooms, a little salt and nutmeg, and boil it up together
in a saucepan. Or put the mushrooms into melted butter, with veal gravy,
salt, and nutmeg.

MUSLIN PATTERNS. In orde