nt of ketchup
add a few drops of brandy. Be careful not to shake the contents, but
leave all the sediment behind in the pitcher; cork well, and either seal
or rosin the cork, so as to exclude the air perfectly. When a very
clear, bright ketchup is wanted the liquor must be strained through a
very fine hair sieve or flannel bag after it has been very gently poured
off; if the operation is not successful it must be repeated until you
have quite a clear liquor. It should be examined occasionally, and if it
is spoiling should be reboiled with a few peppercorns. Seasonable from
the beginning of September to the middle of October, when this ketchup
should be made.

=Mushroom Ketchup.=--This flavoring ingredient, if genuine and well
prepared, is one of the most useful store sauces to the experienced
cook, and no trouble should be spared in its preparation. Double ketchup
is made by reducing the liquor to half the quantity; for example, one
quart must be boiled down to one pint. This goes further than ordinary
ketchup, as so little is required to flavor a good quantity of gravy.
The sediment may also be bottled for immediate use, and will be found
to answer for flavoring thick soups or gravies.

=Mushroom Ketchup.=--In making ketchup use the very best mushrooms, full
grown but young and fresh, as it is highly important to secure fine
flavor, and this we can not get from inferior mushrooms. Take a measure
of fine fresh mushrooms and see that they are clean and free from grit;
stem and peel them; cut them into very thin slices and place a layer of
these on the bottom of a deep dish or tureen; sprinkle this layer with
fine salt, then put in another layer and sprinkle with salt as before,
and so on until the dish is full. The white succulent part of the stems
may also be used in the ketchup, but never any discolored, tough or
stringy part. On the top of all strew a layer of fresh walnut rind cut
into small pieces. Place the dish in a cool cellar for four or five
days, to allow the contents to macerate. When the whole mass has become
nearly liquid pass it through a colander. Then boil down the strained
liquor to half of its bulk and add its own weight of calf's-foot jelly;
season with allspice or white pepper and boil down to the consistence of
jelly. Pour into stoneware jars and keep in a cool place.

=Pickled Mushrooms.=--Use sufficient vinegar to cover the mushrooms; to
each quart of mushrooms two blades of pounded mace, one ou