Modern cookery for private families

pint of ripe elderberries stripped from the stalks, pour three quarters of a pint of boiling vinegar, and let it stand in a cool oven all night; the next day strain off the liquid without pressure, and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots. Bottle it with the spice when it is quite cold. BOTTLED TOMATAS, OR TOMATA CATSUP. Cut half a peck of ripe tomatas into quarters; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the juice from them through a hair-sieve into a stewpan, and boil it for half an hour with three dozens of small capsicums and half a pound of eschalots; then add the tomatas, which should be ready pulped through a strainer. Boil the whole for thirty minutes longer; have some clean wide-necked bottles, kept warm by the fire, fill them with the catsup while it is quite hot; cork, and dip the necks into melted bottle-resin or cement. Tomatas, 1/2 peck; salt, 1/2 lb.; capsicums, 3 doz.; eschalots, 1/2 lb.: 1/2 hour. After pulp is added, 1/2 hour. _Obs._—This receipt has been kindly contributed by a person who makes by it every year large quantities of the catsup, which is considered excellent: for sauce it must be mixed with gravy or melted butter. We have not ourselves been able to make trial of it. EPICUREAN SAUCE. Mix well, by shaking them in a bottle, a wineglassful of Indian soy, half a pint of chili vinegar, half a pint of walnut catsup, and a pint and a half of the best mushroom catsup. These proportions make an excellent sauce, either to mix with melted butter, and to serve with fish, or to add to different kinds of gravy; but they can be varied, or added to, at pleasure. Indian soy, 1 wineglassful; chili vinegar, 1/2 pint; walnut catsup, 1/2 pint; mushroom catsup, 1-1/2 pint. TARRAGON VINEGAR. Gather the tarragon just before it blossoms, which will