A dry Travelling Powder, for Sauce, or Pocket-Sauce. From _Mynheer
Vanderport_ of _Antwerp._
Take pickled Mango, and let it dry three or four Days in the Room; then
reduce it to Powder by means of a Grater. Take of this Powder six Ounces,
to which add three Ounces of Mushrooms, dry'd in a gentle Oven, and reduced
to Powder, by beating in a Mortar; add to this, a Dram of Mace powder'd,
half as much Cloves powder'd; or in their room, a large Nutmeg grated, and
a Dram of black Pepper, beat fine: mix these Ingredients well together, and
sift them through an open HairSieve: and half a Tea spoonful, or less, of
the Powder will relish any Sauce you have a mind to make, though it be a
quart or more, putting it into the Sauce, when it is warm. To this, one may
add about nine Grains of sweet Basil, dry'd and powder'd; or of Summer
sweet Marjoram powder'd. If we use this Sauce for Fish, it is extremely
good, adding only a little Anchovy Liquor and white Wine.
To preserve _Grapes_ all the Winter.
Take an Earthen Jar, well glaz'd, that will hold about six Gallons, or
more; then dry some Oats, a little, in the Sun, upon Leads if you can, so
that they have lost some part of their Moisture; lay them then two Inches
thick, at the bottom of the Jar, and upon them, your Bunches of Grapes,
gathered full ripe and dry; and if in any Bunch there is a rotted Grape,
cut it off, and see that your Bunches are quite clean in their Berries; and
besides, that all the Parts you have cut the Grapes from, are quite dry.
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