hours will do it. Half an hour before it is done, put in a piece of
butter rolled in flour, and a little lemon juice, or lemon pickle. Turn
it out of the jug into a dish, take out the herbs and lemon peel, and
send it to table garnished with lemon.

JUMBLES. Powder and sift half a pound of fine lump sugar, and mix it
with half a pound of dried flour. Beat up two eggs in a table-spoonful
of orange or rose water, shred the peel of half a lemon very fine, mix
the whole together, and make it into a paste. Cut the paste into fancy
shapes, bake them slightly on tins, and take them out of the oven as
soon as the edges begin to brown.

K.

KETCHUP. The liquor obtained from mushrooms, approaches the nearest to
meat gravy, in flavour and quality, of any other vegetable juice, and is
the best substitute for it, in any of those savoury dishes intended to
please the palate. But in order to have it wholesome and good, it must
be made at home, the mushrooms employed in preparing ketchup for sale
being generally in a state of putrefaction; and in a few days after the
mushrooms are gathered, they become the habitation of myriads of
insects. In order to procure and preserve the flavour of the vegetable
for any considerable time, the mushrooms should be sought from the
beginning of September, and care taken to select only the right sort,
and such as are fresh gathered. Full grown flaps are the best for
ketchup. Place a layer of these at the bottom of a deep earthen pan, and
sprinkle them with salt; then another layer of mushrooms, and some more
salt on them, and so on alternately. Let them remain two or three hours,
by which time the salt will have penetrated the mushrooms, and rendered
them easy to break. Then pound them in a mortar, or mash them with the
hand, and let them remain two days longer, stirring them up, and mashing
them well each day. Then pour them into a stone jar, and to each quart
add an ounce of whole black pepper. Stop the jar very close, set it in a
stewpan of boiling water, and keep it boiling at least for two hours.
Take out the jar, pour the juice clear from the settlings through a hair
sieve into a clean stewpan, and let it boil very gently for half an
hour. If intended to be exquisitely fine, it may be boiled till reduced
to half the quantity. It will keep much better in this concentrated
state, and only half the quantity be required. Skim it well in boiling,
and pour it into a clean dry jar; cover i