A Delightful Table Sauce.
Reading edition
Put into a pint bottle two tablespoonfuls of James P. Smith's Curry Powder, fill the bottle with either walnut or mushroom catsup, shake frequently; the sauce will be ready for use in ten days. These sauces may be purchased at the grocer's, or the mushroom catsup may be made as follows from field mushrooms:
Cover the bottom of a porcelain or crockery dish with fresh mushrooms, sprinkle over them a liberal quantity of salt; on top of the salt place another layer of mushrooms, then another thin layer of salt, and so on until the mushrooms are used up. Let the dish stand twelve to fifteen hours, then rub the pulp through a sieve. Put it into a stone jar, place the latter in a pan of water and let it simmer until the quantity is reduced one half. To keep it add a gill of brandy to every quart of sauce. To make it into a delightful table sauce add two tablespoonfuls of J. P. Smith's Curry Powder to each pint; shake frequently; when cool, put away in well-corked bottles.
