The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

the large ones, and peel off the skin. Lay them on paper to dry in a cool oven, and keep them in paper bags in a dry place. When used, simmer them in the gravy, and they will swell to nearly their former size. Or before they are made into powder, it is a good way to simmer them in their own liquor till it dry up into them, shaking the pan all the time, and afterwards drying them on tin plates. Spice may be added or not. Tie the mushrooms down close in a bottle, and keep it in a dry place. MUSHROOM KETCHUP. Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them occasionally for three days. Then let them stand twelve days, till there is a thick scum over. Strain and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustard seed. When cold, bottle it, and tie a bladder over the cork. In three months boil it again with fresh spice, and it will then keep a twelvemonth.--Another way. Fill a stewpan with large flap mushrooms, that are not worm-eaten, and the skins and fringe of such as have been pickled. Throw a handful of salt among them, and set them by a slow fire. They will produce a great deal of liquor, which must be strained; then add four ounces of shalots, two cloves of garlic, a good deal of whole pepper, ginger, mace, cloves, and a few bay leaves. Boil and skim it well, and when cold, cork it up close. In two months boil it up again with a little fresh spice, and a stick of horseradish. It will then keep a year, which mushroom ketchup rarely does, if not boiled a second time. MUSHROOM POWDER. Wash half a peck of large mushrooms while quite fresh, and free them from grit and dirt with flannel. Scrape out the black part clean, and do not use any that are worm-eaten. Put them into a stewpan over the fire without any