Mushroom Table Sauce. — Select the largest mushrooms for this purpose. Put into the wooden chopping bowl a layer of mush- rooms with the root ends upright. Strew over them a layer of fine salt. Repeat this process until five pounds of muslirooms and one pound of salt are used. Cover with a cloth, and let them stand forty-eight hours ; then rub through a colander or sieve, and put it in an unglazed crock or porcelain-hned kettle. Mix together one-quarter of an ounce of black pepper, a quarter of an ounce of ground allspice, half of a bay leaf, a quarter of an ounce of ginger, and one clove of garhc. Mix, and add to it a quart of claret ; boil it a moment, and add it to the mushroom sauce. Boil the whole fifteen min- utes ; strain, and add to it half a pint of soy✪ Mushroom Table Sauce (to be had at the grocer's) ; mix and botde. Chervil Vinegar. — Chervil is a delicious salad herb, invariably found in all salads prepared PRESERVED WATERMELON RIND. I 7 by a French epicure. No man can be a true epicure who is unfamihar with this excellent herb. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. A few drops of vinegar flavored with it, or added to fish sauces or salads, is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry cher\dl leaves ; fill the bottle with good vinegar✪ Chervil Vinegar, and heat it gently by placing it in warm water, which bring to boiling point ; re- move from the fire ; cork when cool, and in two weeks it will be ready for use. Preserved Watermelon Rind. — Cut off the outer rind and all of the red part from the inside ; cut the rind in strips or squares, and boil in a liberal quantity of sirup, allowing a pound and a quarter of sugar in a quart of vrater to the pound of rind. Make the sirup first, and clarify it with white of egg, skim, and add the rind ; simmer until quite transparent ; remove the rind, boil dowTi the sirup one-third, then pour it over the rind. Preserved Stravi^berries. — Gather the strawberries in dry weather, when they are not over-ripe, and pick without bruising them. Put them in clean, dry, wide-mouthed bottles. Take equal weight of sugar, and add a pint of water 1 8 PRESERVED PEACHES. to every three-quarters of a pound of powdered sugar✪ Preserved Strawberries ; boil until quite clear, and strain. When a little cool, pour it in the bottles, cork, and tie tliem with string. Wrap straw around them to prevent them from being broken. Put them in a large stewpan, and add cold water up to their necks. Allow the water to boil, then draw to one side, and let the bottles remain until the water becomes cold. Examine the corks, retie or wax them over, and they are ready for use or keeping.

AI-modernized reading of the original text

Mushroom Table Sauce. — Select the largest mushrooms for this purpose. Put into the wooden chopping bowl a layer of mushrooms with the root ends upright. Strew over them a layer of fine salt. Repeat this process until five pounds of muslirooms and one pound of salt are used. Cover with a cloth, and let them stand forty-eight hours ; then rub through a colander or sieve, and put it in an unglazed crock or porcelain-hned kettle. Mix together one-quarter of an ounce of black pepper, a quarter of an ounce of ground allspice, half of a bay leaf, a quarter of an ounce of ginger, and one clove of garhc. Mix, and add to it a quart of claret ; boil it a moment, and add it to the mushroom sauce. Boil the whole fifteen minutes ; strain, and add to it half a pint of soy (to be had at the grocer's) ; mix and botde. Chervil Vinegar. — Chervil is a delicious salad herb, invariably found in all salads prepared PRESERVED WATERMELON RIND. I 7 by a French epicure. No man can be a true epicure who is unfamihar with this excellent herb. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. A few drops of vinegar flavored with it, or added to fish sauces or salads, is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry cher\dl leaves ; fill the bottle with good vinegar, and heat it gently by placing it in warm water, which bring to boiling point; remove from the fire ; cork when cool, and in two weeks it will be ready for use. Preserved Watermelon Rind. — Cut off the outer rind and all of the red part from the inside ; cut the rind in strips or squares, and boil in a liberal quantity of sirup, allowing a pound and a quarter of sugar in a quart of vrater to the pound of rind. Make the sirup first, and clarify it with white of egg, skim, and add the rind ; simmer until quite transparent ; remove the rind, boil dowTi the sirup one-third, then pour it over the rind. Preserved Strawberries. — Gather the strawberries in dry weather, when they are not over-ripe, and pick without bruising them. Put them in clean, dry, wide-mouthed bottles. Take equal weight of sugar, and add a pint of water 1 8 PRESERVED PEACHES. to every three-quarters of a pound of powdered sugar ; boil until quite clear, and strain. When a little cool, pour it in the bottles, cork, and tie tliem with string. Wrap straw around them to prevent them from being broken. Put them in a large stewpan, and add cold water up to their necks. Allow the water to boil, then draw to one side, and let the bottles remain until the water becomes cold. Examine the corks, retie or wax them over, and they are ready for use or keeping.

Records on this page

Mushroom Table SauceChervil VinegarPreserved Watermelon RindPreserved StrawberriesPreserved Peaches

Luncheon