43 / 78
·i .
PRUIT VINEGARS.
in
preparation than
twenty-four
holll'S
1··
before-it
is
boiled,
it
commences
·to
Cerment.-Mis.s
Ao–
ton'
e
Cookery.
RASPBERRY VINEGAR
.Forms, when inixed with &bout eight
parts
of
water, a most
delicious,
oooling, and
wfiolesome
beverage ;
it may
be made according to either
of
the
two following
receipts :- . ·
No.
l.
Take fresh raspberries, picked from their
stalks, three pounds;
beat
white
vine~,
two
pints ; steep the raspberries for
a.
fortnight in
&
covered glass vessel, in the vinegar,
aod
then
strain without
pressing,
adding
aftenra.rds
·two
or three pounds of
loaf
sugar,
which
is
to
be
dW<>lved with
a.
gentle
heat
in
the water
bath.
By
this method, which
is
unfortunatel1 expen–
sive, the beautiful aroma
of
the
fro.it ·ia
en-
tirely preserved. ·
·
No.
2.
Boil down the juice
ot
raspberries
with
an
eqna.l
weight of sugar,
and
add
to
the
mixture
an equal
quantity
of
the . best white wine or
French vinega.r.
This
method is
by
far
the
most economical.
·
No.
I .
By
adding
ha.If
a
pint of raspbeny jelly
to