Modern cookery for private families

precaution often especially needful for mushroom catsup when it has been made in a wet season, or when it has not been very carefully prepared. This, with essence of anchovies, walnut catsup, Harvey’s sauce, cavice, lemon-pickle, chili, cucumber, and eschalot vinegar, will be all that is commonly needed for family use; but there is at the present day an extensive choice of these stores on sale, some of which are excellent. CHETNEY SAUCE. (_Bengal Receipt_). [Illustration: Garlic. ] Stone four ounces of good raisins, and chop them small, with half a pound of crabs, sour apples, unripe bullaces,[66] or of any other hard acid fruit. Take four ounces of coarse brown sugar, two of powdered ginger, and the same quantity of salt and cayenne pepper; grind these ingredients separately in a mortar, as fine as possible; then pound the fruits well, and mix the spices with them, one by one; beat them together until they are perfectly blended, and add gradually as much vinegar as will make the sauce of the consistence of thick cream. Put it into bottles with an ounce of garlic, divided into cloves, and cork it tightly. Footnote 66: Hard acid fruit in a crude state is, we think, an ingredient not much to be recommended; and it is always better to deviate a little from “an approved receipt” than to endanger health by the use of ingredients of a questionable character. Gooseberries or tomatas, after being subjected to a moderate degree of heat, might be eaten with far less hazard. Stoned raisins, 4 oz.; crabs, or other acid fruit, 1/2 lb.; coarse sugar, 4 oz.; powdered ginger, 2 oz.; salt, 2 oz.; cayenne pepper, 2 oz.; garlic, 1 oz.; vinegar, enough to dilute it properly. _Obs._—This favourite oriental sauce is compounded in a great variety of ways; but some kind of acid fruit is essential to it. The mango is used in India; here gooseberries, while still hard and green, are sometimes used for it; and ripe red chilies and tomatas are mixed with the other ingredients. The sauce keeps better if it be exposed