La cuisine creole

MUSHROOM CATSUP. Lay f resh mushrooms in a deep dish, strew a little sait over them, then a fresh layer of mushrooms and sait, till you get in ail the mushrooms. Let them stay in this brine three days ; then mash them fine, add to each quart a spoonful of vinegar, half a spoonful of pepper and a teaspoonful of cloves; pour ail this in a stone jar, and place the jar in a pot of boiling water; let it boil two h ours, then strain it without squeezing the mushrooms. Boil the juice fifteen minutes, and skim it well ; let it stand a few hours to settle; bottle and cork it well. Ejeep it cool, or it will ferment. A DELICIOUS FLAVOR FROM THYME, ETC.. A delicious flavor from thyme, mint, sweet marjoram and rosemary may be obtained when gathered in full perfection. They should be picked from the stalks and put into a large jar, then pour strong vinegar or brandy over them ; let them stay in this twenty-four hours, then take the herbs out, and throw in f resh bunches ; do this three times, then strain the liquor or vinegar Cork and seal the bottles tight. Do not let the herbs stay more than twenty or twenty-f our hours in the liquid before straining, for fear of imparting an unsavory taste. This is very useful in soups. CELERY AND SWEET HERBS VINEGAR. Take two gills of celery seed, pound them and put them in a bottle; fill the bottle with sharp vinegar, shake it every day for two weeks, then strain and bottle it for use. GREEN TOMATO SOY, OR SAUCE. Slice a peck of green tomatoes thin, salt them thoroughly^ using a pint of salt. Let them stay in this ail nighty and in the morning drain them from the sait, wash them in cold water, and put them in a kettle with a dozen cut-up raw onions, two tablespoonfuls of blaek pepper, same of allspice, a quarter of a spoonful of ground mustard, half a pound of white mustard seed, and a tablespoonful of red pepper. Cover ail with strong vinegar, and boil it until it becomes like jam. Stir it frequently while it is boiling or it will scorch. SUPERIOR TOMATO CATSUP. Get a bushel of ripe tomatoes, scald them until they are soft enough to squeeze through a sieve. When strained, add to the pulp a pint and a half of sait, four tablespoonfuls of ground cloves, same of cayenne pepper, a quarter of a pound of allspice and a tablespoonful of black pepper, a head of garlie skinned and separated, and a half gallon of vinegar. Boil until it is reduced one-half, then bottle. TOMATO CATSUP. Take enough ripe tomatoes to fill a jar, put them in a moderate oven, and bake them until they are thoroughly soft; then strain them through a coarse cloth or sieve, and to every pint of juice put a pint of vinegar, half an ounce of garlic sliced, a quarter of an ounce of salt, and the same of white pepper finely ground. Boil it for one hour, then rub it through a sieve, boil it again to the consistency of cream; when cold, bottle it, put a teaspoonful of sweet oil in each bottle; cork them tight, and keep in a dry place. „ TOMATO CATSUP. RECIPE FOR MAKING A SMALL QfUANTITY. Take a gallon of ripe tomatoes, skin them by pouring boiling water over them; let them get cold, and put them in a stew pan with four tablespoonfuls of salt, and the same of ground black pepper, half a spoonful of ground allspice, and three spoonfuls of ground mustard. Throw in eight pods of red pepper, and let ail stew slowly until the tomatoes are soft and tender. Thin the mixture with enough vinegar to allow the catsup to be strained through a sieve; cook it fifteen minutes, and bottle up when cold. This will last in any climate, if well boiled and made according to thèse directions. Keep always in a cool, dark closet or cellar. Light ruins ail catsups, pickles, or pré- serves, when they are exposed to it. This is a fine recipe. PRBNCH CHICKEN SALAD