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WHAT
TO
DRINK
pint
of
juice
add
one
pound
of
sugar,
and
boil
until
of
the
consistency
of
syrup. Bottle
and
store
for
use.
A
table-
spoonful
to
a
glass
of
iced
water
is
an
excellent
proportion.
RASPBERRY
VINEGAR
(CREOLE
RECIPE)
2
quarts
of
raspberries,
i
quart
of
French
vinegar,
Sugar.
Put
one
quart
of the
berries
in
a
deep
crock
and
pour
the
vinegar
over
them,
allowing
this
to
stand
for
twenty-four
hours.
Strain
through
a
jelly
bag,
add
the
other quart of
berries
and
allow
them
to
stand
another
twenty-four
hours.
Strain
again,
adding
the
berries,
allow
this
to
stand
for
a
third
time
for
twenty-four
hours.
Then
strain
through
a
muslin
bag
and
add
one
pound
of
granulated
sugar
for
each
pint
of
juice.
Boil
the
whole
for
half
an
hour,
using
a
porcelain
kettle.
When
cold,
bottle
and
seal.
Kept
in
a
cool
place
this will
keep
for
years,
improving
with
age.
Creoles
use
this
vinegar
by
adding
a
teaspoonful
to
a
small
glass
of
iced
water,
sometimes
putting
a
little
more
sugar
with
it,
as pleases
the
taste
of
the
guest.
BLACKBERRY
VINEGAR
(NEW
ENGLAND
RECIPE
10
quarts
of
blackberries,
Cider
vinegar,
Sugar.
Cover
ten
quarts
of
blackberries
with
cider
vinegar
and
allow
to
stand
for
three
days,
strain
and
press
all
the
juice
possible
from
the
berries,
using
a
jelly
bag.
To
every
pint
of
juice
add
one
pound
of
granulated
sugar
and
boil
for
twenty
minutes.
Skim,
and
when
cold
bottle
and
seal.
To
serve,
use
a
tablespoonful
to
a
glass
of
iced
water.