Sauces, Catsups, and Pickles. The following receipts are given to illustrate the methods employed in preparing a number of well known condiments. This department of our work might have been greatly extended, but it was not thought advisable to occupy space with particulars that may be found in any of the popular treatises on cookery:

1754. Soy

1754.     Soy. The pure article is imported from China, but an excellent substitute may be prepared by boiling 1 gallon of the seeds of Dolichos soja (if this cannot be had, haricot or kidney beans will answer) in sufficient water until soft; add 1 gallon bruised wheat, and keep in a warm place for 24 hours; then add 1 gallon salt, and 2 gallons water, and keep for 2 or 3 months in a tightly bunged stone jar; after which, press out the liquor.

1755. Epicurean Sauce

1755.     Epicurean Sauce. Indian soy, 2 ounces; walnut catsup, mushroom catsup, each 8 ounces; port wine, 2 ounces; bruised white pepper, 1/2 ounce; shallots, 3 ounces; cayenne, 1/4 ounce; cloves, 1/2 ounce. Macerate for 14 days in a warm place, strain, and add white wine vinegar to make up a pint.

1756. Kitchener's Sauce Superlative

1756.    Kitchener's Sauce Superlative. Port wine, and mushroom catsup, of each 1 pint; walnut or other pickle liquor, 1/2 pint; pounded anchovies, 4 ounces; fresh lemon-peel cut thin, sliced shallots, and scraped horseradish, of each 1 ounce; allspice and black pepper, of each 1/2 ounce; cayenne, 1 drachm; curry powder, 3 drachms; celery seed, 1 drachm; put them into a wide-mouthed bottle, stop it close, shake daily for 2 weeks, and strain ; 1/4 pint soy may be added.

1757. To Make Quin Sauce

1757.     To Make Quin Sauce. Mix together 2 gallons walnut catsup, 2 gallons mushroom catsup, 1 gallon soy, 1 pound garlic, and 6 pounds sprats. Boil for 15 minutes, strain and bottle.

1758. To Make Harvey's Sauce

1758.      To Make Harvey's Sauce. Take 48 parts Quin sauce, 16 parts soy, and 1 part cayenne.

1759. Worcestershire Sauce

1759.    Worcestershire Sauce. Mix together l1/2 gallons white wine vinegar, 1 gallon walnut catsup, 1 gallon mushroom catsup, i gallon Madeira wine, 1/2 gallon Canton soy, 21/2 pounds moist sugar, 19 ounces salt, 3 ounces powdered capsicum, l1/2 ounces each of pimento and coriander, li ounces chutney, $ ounce each of cloves, mace and cinnamon, and 61/2 drachms assafcetida dissolved in 1 pint brandy 20 above proof. Boil 2 pounds hog's liver for 12 hours in 1 gallon of water, adding water as required to keep up the quantity; then mix the boiled liver thoroughly with the water; strain it through a coarse sieve. Add this to the sauce.

1760. Indian Curry

1760.    Indian Curry. The true Indian curry is said to be thus made: Coriander seed, 6 drachms; turmeric, 5 scruples; fresh ginger, 41/2 drachms; cummin seeds, 18 grains; black pepper, 54 grains; poppy seed, 94 grains; garlic, 2 heads; cinnamon, 1 scruple; cardamom, 5 seeds; 8 cloves, 1 or 2 chillies; half a cocoa-nut grated; all but the last to be ground on a stone.