Evening star. [volume] (Washington, D.C.) 1854-1972, 1861-08-29
THE EVENING STAR.
MrsHRnoMS.

MUSHROOMS.
Editor Star Just at this time this deli
cious vegetable is tOlerably plentiful For your
lady readers beg leave to submit the follow
ing recipes-gained from experience. 7.
No. I-MHShr0oBl CatSUp.
Take the mushrooms, cut of the dirt or root
end of the stalks, break up the flaps or tops,
and bruise the stalks, place n layer In a deep
dish or pan, mot Of tin,) sprinkle salt over
them; then another layer, sprinkled with salt,
rs before, and 30 on, until you have thus used
all you have. Let them then stand for TWEEN
ty-four hours In the dish or pan, which ought
to be covered with thick towel or cloth.
After having thus stood, bruise the mush-
rooms and stalks well, with your hands; then
strain them well, through a strong open work
muslin or flannel cloth-squeezing out all the
juice Now to the liquor thus extracted, for
everv quart, add one and half ounces whote
black pepper, one-quarter Of an ounce whole
allspice, one-eighth of an ounce of nutmeg
half tssspoonful Of Cayenne pepper, q dozen
OF cloves, and three or four large blades of
mace. Then boil slowly three or four hours
the longer 1t is boiled the better it will keep
After this, pour all into bowl or deep dish,
cover II up, and let il stand twenty -four hours
to settle. Then pour il of gently through a
fine hair sieve, from the sediment, and bottle
In small walls Of two or four ounce size. Put
In each bottle enough Of olive oil to cover the
catsup, cork tightly, cover the corks with wax,
put them in a cool place, and your catsup will
last for several years.
No. next week.
cURRAST WINE.
Ajudicious housskeeper whose Currant Wine
We have tried and approved, furnishes her
recipe to the American Agriculturist as follows
Let the currants get fully ripe before picking,
but carefully sort out all decaying berries; the
stems need not be removed Warm them a
little, and press out the juice through close
flannel. To three gallon jug add three
quarts of the juice, and nine pounds of white
sugar, and ill up with pure water. Pulyerize
q bit Of alum, the size of hickory nut, and
add IL TO the jug, shaking it. Tie lace or mil
hnet over the mouth, and leave in a cool cellar
until late In Autumn, or FIVE or six months;
then rack Tor pour of clear, and cork tightly
In bottles.
GoosEBERRY JAN.
Stalk and crop as many as you require Of
ripe, red, rough gooseberries; put them into
the preserving pan, and as they warm, stir and
bruise them to bring out the juice; let them
boil ten inmates; then add sugar in the pro-
portion of three-quarters Of pound to every
pound Of fruit, and place ii on the fire again;
let II boil slowly, and continue boiling for two
hours longer, stirring it all the time to prevent
Its burning; when itthickens and is ielly-like
on plate when cold, it is done enough; put il
into pots, and allow it to remain a day before
1T is covered.
TO KEEP OLD CHEESE.
Contributed to the American AyricuIturjst
by Gan Old Cheese maker" When brought
from their winter quarters in the cellar, wash
and dry them; then with paste of rye or wheat
Hour, cover them entirely with clean wrapping
paper. They will need no further attention
except to turn them occasionally on the shelves,
TO keep them from moulding