The Dudley book of cookery and household recipes

A PPLES, tomatoes, gooseberries, four pounds ; ^ raisins, one pound ; coarse brown sugar, three pounds ; salt, three ounces ; ginger, one ounce ; garlic, two ounces ; red pepper, quarter of an ounce ; mustard seed, two ounces ; vinegar, two pints. Cut the fruit into quarters. Boil in one pint of vinegar till tender. Boil the sugar in the other pint of vinegar. When both are quite cold, add all the other ingredients. After finely chopping the raisins, garlic, &c., mix all well together. Put in a jar and keep in a warm place for two weeks uncovered. Then cover. ESSENCE OF CELERY This is prepared by soaking for a fortnight half an ounce of the seeds of celery in a quarter of a pint of brandy. A few drops will flavour a pint of soup or broth equal to a head of celery. ¥ ESSENCE OF MUSHROOM This delicate relish is made by sprinkling a little salt over either flap or button mushrooms. Three hours after wash them. Next day strain off the liquor that will flow from them. Put it into a stewpan and boil it till it is reduced one half. It will not keep long, but it is preferable to any of the ketchups containing spice, &c., to preserve them, which overpowers the flavour of the mushrooms. An artificial mushroom bed will supply these all the year round. ¥ WALNUT KETCHUP Take two sieves of green walnut shells. Put them into a tub, mix them up well with from two to three pounds of common salt. Let them stand for six days frequently beating and mashing them. By this time the shells become soft and pulpy — then by banking the mass up on one side of the tub and at the same time raising the tub on that side — the liquor will drain off to the other, then take that liquor out. The mashing and banking up may be repeated as often as liquor is found ; the quantity obtained will be about six quarts. When done let it be simmered in an iron boiler as long as any scum arises — then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper and two ounces of cloves. Let it slowly boil for half an hour with the above ingredients. When bottled, let an equal quantity of the spice go into each bottle. Before corking let the bottles be filled quite up — cork them tight — seal them over and put them into a cool and dry place for one year before they are used. ¥ PICKLED WALNUTS First make a brine of four pounds of salt to one gallon of water and put in the young walnuts. They should be quite soft, so that they can be pierced quite through with a strong darning needle. Let them remain in pickle for nine days, changing the brine every third day, then drain them and put them on trays in the sun till they turn black. Then put them into jars. Boil some vinegar for ten minutes, with spice, allowing two ounces of whole black pepper, one ounce of allspice, one ounce of bruised ginger, to the quart of vinegar. Strain and add it to the walnuts hot. They will keep for two or three years. ^ ¥ TO KEEP EGGS FRESH FOR A MONTH WITHOUT PRESERVING, AND PERFECTLY FIT FOR BOILING TV IP the egg each day in perfectly boiling water and slightly oil. A board is wanted fitted for the purpose, with holes to receive one in each. They must be turned every second day. RECIPE FOR PRESERVING EGGS