s are generally served in the same manner, by scraping
and placing on the table in glasses containing some cold water to keep
them fresh looking.

PEPPERGRASS AND CRESS.

These are used mostly as an appetizer, served simply with salt.
Cresses are occasionally used in making salad.

HORSE-RADISH.

Horse-radish is an agreeable relish, and has a particularly fresh
taste in the spring; is scraped fine or grated, and set on the table
in a small covered cup; much that is bottled and sold as horse-radish
is adulterated with grated turnip.

LETTUCE.

Wash each leaf separately, breaking them from the head; crisp in
ice-water and serve the leaves whole, to be prepared at table,
providing hard-boiled eggs cut in halves or slices, oil and other
ingredients, to be mixed at table to individual taste.

CATSUPS.

TOMATO CATSUP. No. 1.

Put into two quarts of tomato pulp (or two cans of canned tomatoes)
one onion, cut fine, two tablespoonfuls of salt and three
tablespoonfuls of brown sugar. Boil until quite thick; then take from
the fire and strain it through a sieve, working it until it is all
through but the seeds. Put it back on the stove, and add two
tablespoonfuls of mustard, one of allspice, one of black pepper and
one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful
of cayenne pepper, one grated nutmeg, one pint of good vinegar; boil
it until it will just run from the mouth of a bottle. It should be
watched, stirred often, that it does not burn. If sealed tight while
_hot_, in large-mouthed bottles, it will keep good for years.

TOMATO CATSUP. No. 2.

Cook one gallon of choice ripe tomatoes; strain them, and cook again
until they become quite thick. About fifteen minutes before taking up
put into them a small level teaspoonful of cayenne pepper, one
tablespoonful of mustard seed, half a tablespoonful of whole cloves,
one tablespoonful of whole allspice, all tied in a thin muslin bag. At
the same time, add one heaping tablespoonful of sugar, and one
teacupful of best vinegar and salt to suit the taste. Seal up
air-tight, either in bottles or jugs. This is a valuable Southern
recipe.

GREEN TOMATO CATSUP.

One peck of green tomatoes and two large onions sliced. Place them in
layers, sprinkling salt between; let them stand twenty-four hours and
then drain them. Add a quarter of a pound of mustard seed, one ounce
allspice, one ounce cloves, one ounce ground mustard, one ounce grou