2666.—CHEROKEE.
Ingredients.—1 quart of best malt vinegar, 8 tablespoonfuls of walnut ketchup, 4 tablespoonfuls of soy, 1 oz. of cayenne, 3 cloves of garlic finely-minced.
Method.—Put these ingredients into a large bottle, cork tightly, and let them remain undisturbed for 1 month. At the end of this time, strain the liquid into small bottles, keep them well corked, and store in a dry, cool place.
2667.—CHILLI VINEGAR.
Ingredients.—50 fresh chillies, 1 pint of good pickling vinegar.
Method.—Cut the chillies in halves. Boil the vinegar, let it become quite cold, then pour it over the chilies. Cork closely, and store for use. Average Cost, 1s. 4d. per quart.
2668.—CUCUMBER KETCHUP.
Ingredients.—Cucumbers, salt, peppercorns.
Method.—Pare the cucumbers, slice them as thinly as possible into a basin, and sprinkle them liberally with salt. Let them remain closely covered until the following day, then strain the liquor from the cucumbers into a stewpan, add 1 teaspoonful of peppercorns to each pint, and simmer gently for about ½ an hour. When cold, strain into bottles, cork tightly, and store in a cool, dry place. This ketchup imparts an agreeable flavour to sweetbreads, calf's brains, chicken mixtures, and other delicate preparations.
2669.—CUCUMBER VINEGAR.
Ingredients.—Cucumbers, vinegar to cover them. To each pint of vinegar allow 2 shallots, 1 clove of garlic, 1 teaspoonful of white peppercorns, 1 teaspoonful of salt.
Method.—Boil the vinegar, salt and peppercorns together, for 20 minutes, and allow the mixture to become quite cold. Slice the cucumbers without paring them, into a wide-necked bottle or jar, add the shallots and garlic, and the vinegar when cold. Let the preparation remain closely covered for 14 days, then strain off into smaller bottles, cork tightly, and store in a cool, dry place.
2670.—ESCAVEEKE SAUCE.
Ingredients.—1 quart of French white-wine vinegar, the finely-grated rinds of 2 lemons, 12 shallots, 4 cloves of garlic, 2 tablespoonfuls of coriander seed, 1 teaspoonful of ground ginger, 1 teaspoonful of salt, 1 level teaspoonful of cayenne.
