1859 The Book of one Hundred Beverages - BERNHARD (William) -

FRUIT VINEGA~. Jar set into a pan of boiling water, when there lS nothing more appropriate at hand ; ·though the syrup does not usuall,r keep so well when this last method is adopted. MIXED FRUJT VINEGARS. Raapberries and strawberries mixed will make a vinegar of very pleasant flavor ; black cur– rants also will afford an exceedingly useful syrup of the same kind. · STRAWBERRY ACID ROYAL. Dissolve, in a. quart of spring water, two ounc6!1 of citric acid, and pour the solution on as many quite ripe and riohly-:ftavorcd straw– berries, stripped from their stalks, as it will just rover. In twenty-four hours, drain the liquid closely from the fruit, and pour it over as many fresh strawberries as it will cover, keeping it in a cool place. The next day, drain the liquid again entirely from the fruit, and boil it gentl,- for three or four minutes with its own. weight of very fine sugar, which should be dissolved in it before it is placed over the fire. It should be boiled, if possible in an enamelled stewpa.n.• When J>f'rfectly cold, put it into small dry bottles closely corked for use, and store it in a cool place. It is one of the most delicate and deliciously-flavored preparations possible, and of a beautiful colour. H allowed to remain longer • Brass and bell.metal kettles are improper on accoont of the verdigris collecling in them ; they ha.Te therefore been general· ly aopeneded by enamelled kettlea of i;oo, lined with china. t.c.

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