The housekeeper's guide to preserved meats, fruits, vegetables, &c

When the flavour is liked, however, walnut catsup can be used for very nearly all the purposes for which mushroom catsup is employed. Walnut catsup has also an admirable flavour in making those rich sauces which contain very high seasonings. For instance, any sauce which contained a large quantity of garlic would bear the addition of walnut catsup. Walnut catsup possesses one advantage, namely, it is somewhat cheaper as a rule than mushroom catsup. In large households, such as schools, etc., walnut catsup will be found an admirable sauce for imparting a rich and agreeable flavour to hashes and stews. It also makes very excellent fish sauce, best adapted to be eaten with fried fish of all kinds when catsup is mixed with a little melted butter. One occasion on which I would recommend walnut catsup not to be used as a substitute for mushroom catsup is when it is employed with any kind of white meat, such as chicken. There is a peculiar flavour about mushrooms which harmonises with white meat, such as poultry, which I do not think will be found the case with walnut catsup, at any rate to the same degree. WALNUTS, PICKLED.— Pickled walnuts are always favourites, but they do. not mix with other pickles. Walnuts are extremely difficult to pickle at home. The exact point between picking the walnuts too young or too old requires the opinion of an expert. When walnuts are pickled too young they break to pieces, and when pickled too old the outside becomes soft, but the inside too hard to be eaten. The walnuts that are bought in bottles can always be depended upon. They are admirably adapted to be served with every kind of cold meat, but I do not recommend them to be used for making sauce. Some, however, who are partial to the flavour of pickled walnuts will make sauce from them in the ordinary way by mashing up two or three pickled walnuts, and putting them in a saucepan with about twice the quantity of brown gravy. I do not think pickled walnuts harmonise with fish, but this sauce can be served with mutton cutlets. I think a considerable quantity of cayennepepper will be found an improvement. WEST INDIAN ARROWROOT.— Sec Arrowroot. K WEST INDIAN LIMES, PICKLED.— See Limes. WEST INDIAN LIMES IN SYRUP. -See Limes. WHITE ONIONS, PICKLED. — See •Onions. WHITE'S, CAPTAIN, CURRY PASTE. — See Curry Paste. WHITE’S, CAPTAIN, ORIENTAL PICKLES. — See Oriental Pickles. WEST INDIAN PICKLES.— West Indian pickles are a very hot pickle, sold in bottles. They are well adapted to be eaten with every kind of cold meat, but are far better with beef or mutton than with any land of poultry. West India pickle makes an agreeable sauce by warming up a spoonful of pickle in a little brown gravy. Take, say a tablespoonful of pickles, cut them up rather fine, but do not mince them. Add this to about twice its quantity of good brown gravy, and, if necessary, thicken it with a little arrowroot. This is a very .suitable sauce to be served for breakfast with cutlets or grilled salmon, etc. WEST INDIAN PRESERVED GINGER. — See Ginger, Preserved. WEST INDIAN TAMARINDS. —See Tamarinds. WOODCOCK PATE, TRUFFLED.— The