Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy. Cork and seal.--_Mrs. C._ _Mushroom Sauce._ After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.--_Mrs. J. S._ MUSHROOM CATSUP. Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace. Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.--_Mr. J. B. N._ _Mushroom Catsup._ Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally. For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half. Let it cool and bottle.--_Mrs. C. C._ HORSERADISH SAUCE. Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.--_Mrs. S. T._ _Horseradish Sauce._ Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made. CELERY VINEGAR. Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._ _Celery Vinegar._