New-York tribune., 1917-07-29

1NHlS Is such an addition 70 many sauces ana
gravies that if a supply of mushrooms can
be obtained, a number Of bottles of mush-
room catsup should be put up for winter use.
Pick over, wash and drain one peck of fresh
mushrooms Slice them and put over the fire
With little water, just enough to keep them
from burning Cover the saucepan and let cook,
stirring often, until the mushrooms soft; then
press through a fine sieve. To the pulp add one
pint of vinegar two tablespoonsful of salt, half
a teaspoonfu Of cayenne, two tablespoonful OF
mustard, one tablespoonful Of cinnamon and half
a teaspoonful each of ground cloves and mace.
Cook about half an hour longer, or until quite
thick Bottle boiling hot in heated sterilizec
bottles with patent corks.
CORN RELISH
Cut the corn from two dozen ears Of sweet
corn and add the following chopped vegetables:
One head of cabbage, four large onions, four
green peppers (discarding the seeds), and one red
pepper.
Turn all into a preserving kettle, add one quart
of cider vinegar and set to boil. Mix together
three cups Of sugar, half cup of salt, one
quarter Of cup of dry mustard, three-quarters
of a cup of -four and one teaspoonful OF turmeric
Nix in gradually one additional quart Of vinegar
and add slowly to the boiling mixture. Cook for
about thirty-fve minutes after it begins to boil
again. and store in small heated jars as for
canned fruit.
VEGETABLE MARROW PRESERVE
To every pound Of vegetable marrow allow one
pound Of sugar, one lemon one ounce Of dried
ginger and half cup of orange syrup-which IS
made Of the yellow grated rind Of one orange
half a cup of sugar and half cup Of water
cooked for FIVE minutes Peel and slice the mar
rows pour over them syrup made from brown
sugar and boiling water and let them stand IN
this for two days. Then make the regular syrup
from one pound of granulated sugar to each pound
of marrow, the juice and peel Of one lemon one
ounce of dried ginger root and sufficient water
TO make good syrup. When boiling, put IN me
marrow, that has been drained let 1t simmer Tor
twenty minutes add the half cup Of orange syrup
for every pound of vegetable and sugar and boil
until quite clear. Store boiling hot in heated
jars, like other fruit.
VEGETABLE MARROW JAM
Take six pounds Of vegetable marrow, tnree
chilis two ounces Of ginger root, two lemons ana
tbree-ouarters of a pound Of sugar for each pound
Of the marrow. After peeling and removing the
seeds of the vegetable, cut in small pieces. Fut
the marrow and sugar into a preserving Kettle
and allow il TO stand for twelve hours; add the
ginger we'll bruised, the chilis tied IN cheese
cloth bag, the sliced lemon rlnds ana the juice
Of the lemon. Boil the jam for three or four
hours take out the chilis and seal when cold in
jelly glasses.
WHOLE sPICED PEARS.
Peel three pounds of pears, being careful 10
cut out the blossom ends and leave on the stems
Boil the pears in a quart of water until they can
he pierced with straw. Remove the pears and
ada n the iuice in the kettle one and hall
hints Of sugar, one pint of vinegar, a broken
s,;ck of cinnamon, a small piece of ginger root
and one tablespoonful of whole cloves. Boil this
svrun for eight minutes, then return the pears
70 Il and simmer until the syrup is thick. Dip
tho fruit out carefully, arrange in sterilized jars
cook the syrup for FIVE minutes longer, take out
tn. ginger and pour the boiling hot syrup over
the pears. Fill the jars to overhowing and seal
alright -,
Peel and cut into slices the green unedible part
Of muskmeons. Soak in brine night; they
N wash in cold water and drain. Parboil for few
minutes in fresh water, then drain again. Make
heavy syrup in the proportion of two pounds
Of sugar to three-quarters Of quart of water
and add sliced lemons and spice bag containing
whole cloves, tiny piece Of ginger root and
broken stick cinnamon. The seasoning may suit
the individual taste. Next add the prepared rind