1920 What to Drink E L Bertha

FRUIT VINEGARS, SHRUBS AND WATERS

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BLACKBERRY VINEGAR (CREOLE RECIPE) 2 quarts of blackberries, i quart of French vinegar, Sugar. Put one quart of blackberries into a deep jar and pour the vinegar over. Allow this to stand for twenty-four hours, strain, add the other quart of berries, returning the first berries, allow this to again stand for twenty-four hours. Strain again, returning the berries, allow it to stand for the third twenty-four hours. Strain through a muslin bag, and add a pound of sugar for every pint of juice. Boil in a porcelain kettle for a half hour. When cold, bottle and keep in a cool place. This vinegar will improve with age. Use a teaspoonful to a small glass of iced water, when serving. Hull the berries and cover them with a pure cider vinegar, allowing them to stand twenty-four hours. Strain, and press all the juice possible from the berries, using a jelly bag for the straining. Add one pound of granulated sugar to each pint of juice and boil for twenty minutes. When cold, bottle and seal and keep in a cool place. Use one tablespoonful to the glass when ready to serve. STRAWBERRY VINEGAR (CREOLE RECIPE) 2 quarts of strawberries, i quart of French vinegar, Sugar. Pour a quart of vinegar over one quart of berries, using a deep dish; allow this to stand for twenty-four hours, STRAWBERRY VINEGAR 10 quarts of strawberries, Vinegar, Sugar.