_Excellent Walnut catsup._ Take walnuts of the size fit for pickling; cut and pound them in a marble mortar to obtain the juice. To a pint of this juice put a pound of anchovies. Boil till the anchovies are dissolved, and then strain through a piece of muslin. Then boil again, and add a quarter of an ounce of mace, half a quarter of an ounce of cloves, some whole white pepper, and seven or eight shallots, a few cloves of garlic, and a pint of white wine vinegar. Boil all together till the shallots become tender; then strain, and, when cold, bottle for use. _Tomato sauce_ may be made by putting ripe tomatoes into an earthen jar, and setting it in an oven from which the bread has been just drawn. When the tomatoes have become soft, the skins should be taken out, and the pulp should be mixed with vinegar, a few cloves of garlic pounded, Cayenne pepper, powdered ginger, and salt, to the taste. Another way is to stew a gallon of ripe tomatoes with a pound of salt till they are reduced to a pulp; then rub them through a sieve, and add half a drachm of cochineal, and Cayenne pepper, mace, allspice, and ginger to the taste. Let the whole boil gently for twenty minutes, and when cold put into wide-mouthed bottles for use. By adding a little brandy to each bottle, this sauce will keep several years. Tomatoes are also very good, boiled gently in salt and water. _For Tomato sauce_ (_the Spanish way_). Cut six tomatoes in half, and, having pressed out their juice, put to them a sufficient quantity of gravy, a quarter of a head of garlic, a little parsley, and a few drops of vinegar. All this must be boiled together for a short time and passed through a sieve. This sauce is a great improvement to mutton chops, ham, boiled beef, or beef steaks. _The Spanish mode of keeping Tomatoes._ Boil some sugar, in the proportion of an ounce to each tomato, until it becomes candied. Add a tenth part of onions; and when they begin to colour put in the tomatoes, with salt, pepper, cloves, and nutmeg in suitable quantities. Boil the whole on a very quick fire, and, when of sufficient thickness, strain it through a hair-sieve. Place it on the fire again immediately, and, when it becomes solid, put it into jelly-pots. These must be covered with two plies of paper, and kept apart from the light. The onions may be omitted from the above; in which case it can be used as a sauce for a variety of dishes. _Sirop de Cerises._ Prepare some ripe cherries by pulling out their stalks, crush them, and leave them to ferment for twenty-four hours. Press the cherries, and strain their juice through a sieve. The liquid should be quite clear, and to every seventeen ounces of juice add two pounds of lump sugar. Put the liquid into a stewpan on the fire, and let it boil once, then take off the scum, and when the liquor is nearly cold bottle it. All other syrups of fruit are made in the same manner.