Mushroom Ketchup
Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over, then another layer of mushrooms and salt alternately until the mushrooms are used up. Let this stand several days, then mash fine and to each quart put 1 tablespoonful of vinegar, 1 teaspoonful of black pepper and 1/2 teaspoonful cloves. Turn into a stone jar, set the jar in a kettle of boiling water and let boil two hours, then strain without squeezing the mushrooms. Boil the juice a quarter of an hour, skim well, let stand a few hours to settle; strain carefully through a sieve, bottle and cork tight. Keep in a cool place.