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 ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar.  Put all in preserving-pan, cover with vinegar and boil two hours; then strain through a sieve and bottle for use.

WALNUT CATSUP.

One hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of an ounce of mace, half an ounce of cloves; beat in a large mortar a hundred green walnuts until they are thoroughly broken; then put them into a jar with six ounces of shallots cut into pieces, a head of garlic, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day.  Strain off the liquor, put into a stewpan with the anchovies, whole pepper, half an ounce of cloves and a quarter of an ounce of mace; boil it half an hour, skimming it well.  Strain it off, and, when cold, pour it clear from any sediment into small bottles, cork it down closely and store it in a dry place.  The sediment can be used for flavoring sauces.