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IV
—
FRUIT
VINEGARS,
SHRUBS
AND
WATERS
A
generation
or
two
ago
every
housewife
who
prided
herself
upon
her
ability
as
a
hostess
was
very
sure
to
have
in
her
cellar
shrubs
and
fruit
vinegars
of
many
kinds.
For
in this
way
she
could
always
offer
a
guest
a
delightful
and
refreshing
drink
with
the
least
amount
of
work
and
ex-
penditure
of
time.
1
have
been
fortunate
to
have
found
in
the
family
recipes
for
vinegars
and
shrubs
dating
back
to
1845.
Besides
these
I
shall
give
those
of
later
dates,
allowing
my
readers
to
try
them
and
decide
for
themselves
which
they
shall
use.
RASPBERRY
VINEGAR
(date
1845)
2
quarts
of
raspberries,
1
pint
of
cider
vinegar,
Sugar.
To
two
quarts of
raspberries
use
one
pint
of
cider
vinegar.
Allow
this
to
stand
for
two
or
three
days;
then
mash
and
put
them
in
a
bag
to
strain.
To
every
pint
of
juice,
when
strained,
add
a
pound
of
granulated
sugar.
Boil
this
for
twenty
minutes,
skim
and
bottle
when
cold.
RASPBERRY
VINEGAR
(MOTHER'S)
10
quarts
of
red
raspberries,
Cider
vinegar,
Sugan
Look
over
ten
quarts
of
red
raspberries
and
cover
with
cider
vinegar.
Allow
this
to
stand
for
two
or
three
days,
then
strain
and
press
the
juice
from
the
berries.
To
every
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