Modern cookery for private families

oz.; sherry, 1 pint: 15 days, or more. HORSERADISH VINEGAR. On four ounces of young and freshly-scraped horseradish pour a quart of boiling vinegar, and cover it down closely: it will be ready for use in three or four days, but may remain for weeks, or months, before the vinegar is poured off. An ounce of minced eschalot may be substituted for one of the horseradish, if the flavour be liked. CAYENNE VINEGAR. Put from a quarter to half an ounce of the best cayenne pepper into a bottle, and pour on it a pint of pale vinegar. Cork it closely, and shake it well every two or three days. It may remain any length of time before it is poured off, but will very soon be ready for use. Good cayenne pepper, 1/4 to 1/2 oz.; vinegar, 1 pint: infuse from 2 weeks to 12 months. LEMON BRANDY. (_For flavouring sweet dishes._) Fill any sized wide-necked bottle lightly with the very thin rinds of fresh lemons, and cover them with good brandy; let them remain for a fortnight or three weeks only, then strain off the spirit and keep it well corked for use: a few apricot-kernels blanched and infused with the lemon-rind will give it an agreeable flavour. DRIED MUSHROOMS. Peel small, sound, freshly-gathered flaps, cut off the stems, and scrape out the fur entirely; then arrange the mushrooms singly on tins or dishes, and dry them as gradually as possible in a gentle oven. Put them, when they are done, into tin canisters, and store them where they will be secure from damp. French cooks give them a single boil in water, from which they then are well drained, and dried, as usual. When wanted for table, they should be put into cold gravy, slowly heated, and gently simmered, until they are tender. MUSHROOM POWDER. When the mushrooms have been prepared with great nicety, and dried, as in the foregoing receipt, pound them to a very fine powder; sift it, and put it immediately into small and _perfectly dry_ bottles; cork and seal them without delay, for