Show Mushroom Catsup Hreak into quarters fine fresh mushrooms cleaned free from earth Put a layer In the bottom of an earthen earth-en jar sprinkle with salt add more mushiooms and more salt until all are used Cover and sot on tho callus hoar or other cool place for three days stirring with a wooden spoon three times a clay At tho end of this tlmo warm the mushiooms in a kettle mash to a pulp and strain througt coarse netting squeezing out all the pulp Measure cook for ten minutes then allow for every pint of the liquid a half tablespoonful whole peppers and allspice a bay leaf a teaspoonfu of onion juice and a blade of mace Cook all together over ac lire until thick Strain cool and pour Intc sterilized bottles sealing air tight Tho bottles should be small ones as the catsup does not keep as well as some others after opening |