English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

a slow fire whilst you think they are enough, then strain from them their liquor, and put to it a little white wine vinegar or alegar, which you please, give it a boil together, and when it is cold put it to your mushrooms, and keep them for use. You may pickle flaps the same way. 410. _To make_ CATCHUP. Take large mushrooms when they are fresh gathered, cut off the dirty ends, break them small in your hands, put them in a stone-bowl with a handful or two of salt, and let them stand all night; if you don't get mushrooms enough at once, with a little salt they will keep a day or two whilst you get more, so put 'em in a stew-pot, and set them in an oven with household bread; when they are enough strain from 'em the liquor, and let it stand to settle, then boil it with a little mace, Jamaica and whole black pepper, two or three shalots, boil it over a slow fire for an hour, when it is boiled let it stand to settle, and when it is cold bottle it; if you boil it well it will keep a year or two; you must put in spices according to the quantity of your catchup; you must not wash them, nor put to them any water. 411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS. Gather cucumbers when they are green, cut a bit off the end and take out all the meat; lie them in a strong salt and water, let them lie for a week or ten days whilst they be yellow, then scald them in the same salt and water they lie in whilst green, then drain from them the water; take a little mustard-seed, a little horse-radish, some scraped and some shred fine, a handful of shalots, a claw or two of garlick if you like the taste, and a little shred mace; take six or eight cucumbers shred fine, mix them amongst the rest of the ingredients, then fill your melons or cucumbers with the