Worcestershire Sauce. — Worcestershire sauce is generally adulterated. If made according to this formula, it will be good and pure: White Avine vinegar, fifteen gallons; walnut catsup, ten gallons ; Maderia wine, five gallons; mushroom catsup, ten gallons; table salt, twent3'-five pounds; Canton soy, four gallons; powdered cap- sicum, two pounds; powdered allspice, one pound; powdered coriander seeds, one pound; cloves, mace and cinnamon, of each one-half pound; assafoetida, one-fourth pound, dissolved in one gallon of brandy. Boil twenty pounds of hog's liver in ten gallons of water, for twelve hours, renewing the water from time to time. Take out the liver, chop it, mix with water, and work it through a sieve. Mix with the sauce, and bottle for use. If less is wanted, use carefully estimated proportionate quantities of ingredients. Imitation "Worcestershire Sauce. — Here are two formulas, both excellent for making palatable sauces resembling the real Worcestershire : 1. White vinegar, one gallon; Canton soy, one pint; molasses, one pint; walnut catsup, one and one- half pints; table-salt four ounces; powdered capsicum, one ounce; allspice, one ounce; coriander, one-fourth ounce; cloves, one-half ounce; mace, one-half ounce; cinnamon, six drachms; assafoetida, one-fourth ounce, digested in four ounces of rum ; mix. & SAUCES, SALADS, PICKLES AND CONDIMENTS. 257 XIII. Strawberry Acid. Dissolve in a quart of spring water, two ounces of citric acid, and pour the solu- tion on as many quite ripe strawberries — the wild fruit is preferable — stripped from their stalks, as it will just cover ; in twenty-four hours drain the liquid closely from the fruit, and pour it over as many fresh strawberries as it will cover, keeping it in a cool place ; the next day drain the liquid again entirely from the fruit, and boil it gently for three or four minutes, with its own weight of very tine sugar, which should be dissolved in the juice before it is placed over the fire. It should be boiled in an enameled pan. When perfectly cold, put it into small, dry bottles, closely corked for use, and store it in a cool place. It is one of the most delicate and deliciously- tlavored preparations possible, and of a beautiful color. If allowed to remain longer in the preparation than forty-eight hours l^iefore it is lioiled, it conmiences to ferment. In very hot weather, fermentation may take place inside of forty-eight hours. a,L. 1. VvllL iy.(.„aiii, .lW.l)/.J.. ..i"..,.Vl b.,1 ENGLISH MANSION HOUSE. 258 TWENTIETH CENTURY HOME COOK BOOK. 2. Take port wine and mushroom catsup, of each one quart; walnut pickle, one pint; soy, one-half pint ; pounded anchovies, one-half pound; fresh lemon peel, minced shallots and horseradish, each two ounces; allspice and black jicpper, bruised, each one ounce (or curric powder one-foui'th ounce), digest for fourteen da3's, strain and bottle. How to Mix Mustard. — IMustard should always be mixed with water that has been l)oiled and allowed to cool. Put the mustard in a cup Avith a pinch of salt, and mix with it, gradually, sufhcient boiled but cold water to make it drop from a spoon without being watery Stir and mix well and rub away all lumps with the back of a spoon. The mustard-pot should not be over half full, as mustard is better when freshly made. Tomato Sauce. — Take any quantity of ripe tomatoes, put them into an earthen jar, and place them, covered over, in a hot oven till perfectly soft; then rub them through a fine sieve, to keep out the seeds and skins. To every quart of juice add a clove of garlic, or, if the flavor is preferred, two shallots, bruised, a quar- ter of an ounce of ginger, the same quantity of black pepper, and a tablespoonful of salt; boil for about twenty minutes, and bottle, cork down, and wax it at once. If liked, the juice of two lemons may be added to the above before boiling.

AI-modernized reading of the original text

Worcestershire Sauce. — Worcestershire sauce is generally adulterated. If made according to this formula, it will be good and pure: White Avine vinegar, fifteen gallons; walnut catsup, ten gallons ; Maderia wine, five gallons; mushroom catsup, ten gallons; table salt, twenty-five pounds; Canton soy, four gallons; powdered capsicum, two pounds; powdered allspice, one pound; powdered coriander seeds, one pound; cloves, mace and cinnamon, of each one-half pound; assafoetida, one-fourth pound, dissolved in one gallon of brandy. Boil twenty pounds of hog's liver in ten gallons of water, for twelve hours, renewing the water from time to time. Take out the liver, chop it, mix with water, and work it through a sieve. Mix with the sauce, and bottle for use. If less is wanted, use carefully estimated proportionate quantities of ingredients. Imitation "Worcestershire Sauce. — Here are two formulas, both excellent for making palatable sauces resembling the real Worcestershire : 1. White vinegar, one gallon; Canton soy, one pint; molasses, one pint; walnut catsup, one and onehalf pints; table-salt four ounces; powdered capsicum, one ounce; allspice, one ounce; coriander, one-fourth ounce; cloves, one-half ounce; mace, one-half ounce; cinnamon, six drachms; assafoetida, one-fourth ounce, digested in four ounces of rum ; mix. & XIII. Strawberry Acid. Dissolve in a quart of spring water, two ounces of citric acid, and pour the solution on as many quite ripe strawberries — the wild fruit is preferable — stripped from their stalks, as it will just cover ; in twenty-four hours drain the liquid closely from the fruit, and pour it over as many fresh strawberries as it will cover, keeping it in a cool place ; the next day drain the liquid again entirely from the fruit, and boil it gently for three or four minutes, with its own weight of very tine sugar, which should be dissolved in the juice before it is placed over the fire. It should be boiled in an enameled pan. When perfectly cold, put it into small, dry bottles, closely corked for use, and store it in a cool place. It is one of the most delicate and deliciously flavored preparations possible, and of a beautiful color. If allowed to remain longer in the preparation than forty-eight hours before it is lioiled, it commences to ferment. In very hot weather, fermentation may take place inside of forty-eight hours. a,L. 1. VvllL iy.(.„aiii, .lW.l)/.J.. ..i"..,.Vl b.,1 ENGLISH MANSION HOUSE. 2. Take port wine and mushroom catsup, of each one quart; walnut pickle, one pint; soy, one-half pint ; pounded anchovies, one-half pound; fresh lemon peel, minced shallots and horseradish, each two ounces; allspice and black pepper, bruised, each one ounce (or curric powder one-foui'th ounce), digest for fourteen days, strain and bottle. How to Mix Mustard. — IMustard should always be mixed with water that has been l)oiled and allowed to cool. Put the mustard in a cup with a pinch of salt, and mix with it, gradually, sufhcient boiled but cold water to make it drop from a spoon without being watery Stir and mix well and rub away all lumps with the back of a spoon. The mustard-pot should not be over half full, as mustard is better when freshly made. Tomato Sauce. — Take any quantity of ripe tomatoes, put them into an earthen jar, and place them, covered over, in a hot oven till perfectly soft; then rub them through a fine sieve, to keep out the seeds and skins. To every quart of juice add a clove of garlic, or, if the flavor is preferred, two shallots, bruised, a quarter of an ounce of ginger, the same quantity of black pepper, and a tablespoonful of salt; boil for about twenty minutes, and bottle, cork down, and wax it at once. If liked, the juice of two lemons may be added to the above before boiling.

Twentieth century home cook book