| Most housewives have their own favourite recipes for such every day preserves as gooseberry, plum or raspberry jam, and for the usual kinds of pickles, but there are throughout the country side many recipes for preserves less well known and very delicious, and these are often difficult to find. Here then, are some of the oldest of these recipes and those who care to try them will be well rewarded. |
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4lb of large fresh mushrooms Quarter pound of salt Half ounce of pickling spice Half ounce of ground ginger Quarter teaspoonful of black pepper 1 blade of mace |
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Examine the mushrooms to make sure they are very sound and not wormy. Put them into a large casserole, sprinkling the salt between them. Leave for three days, each day stirring them over and over well. Drain off the brine, put the mushrooms into a preserving pan and cook them them very gently over a low heat until they make a lot of juice. Strain through muslin, pour the juice off into a jar or bowl that can stand in a saucepan of water. Add the spices, ginger, pepper and mace, bring the water in the sauce pan to the boil, then cook slowly for three hours. Strain and bottle the ketchup and put it away for two weeks, then boil it up again for five minutes, then return to bottles and cork securely. This second boiling ensures that the ketchup will keep well. Note. - Some people like the taste of a shallot in the ketchup. The shallot should be cooked in the preserving pan with the mushrooms in the first place.
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