Original White House Cookbook

Put a quart of raspberries into a suitable dish, pour over theni^a quart of good vinegar, let it stand twenty-four hours, then strain through a flannel bag and pour this liquor on another quart of berries ; do this for three or four days successively and strain it ; make it very sweet with loaf sugar ; bottle and seal it. RASPBERRY VINEGAR. No. 2. Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice and put in a pint of good brandy. Seal it up in bottles, air-tight, and lay them on their sides in the cellar ; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water. Fine. HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of warm rainwater, one gallon of common molasses and two quarts of yeast ; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it will be good vinegar. If cider can be used in place of rainwater the vinegar will make much sooner — will not take over a week to make a very sharp vinegar. Excellent for pickling purposes. VERY STRONG TABLE VINEGAR. Take two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever procured for pickling purposes. PINEAPPLE-ADE. Pare and slice some very ripe pineapples ; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pineapple. Cover the pitcher and let it stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious. SEIDLITZ POWDERS. Fold in a white paper a mixture of one drachm of Rochelle salts and twenty-five grains of carbonate of soda, in a blue paper twenty grains of tartaric acid. They should all be pulverized very finely. Put the contents of the white paper into a tumbler, not quite half full of cold water, and stir it till dissolved. ThenThen put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly, while foaming. INEXPENSIVE DRINK. A VERY nice, cheap drink which may take the place of lemonade and be found fully as healthful is made with one cupful of pure cider vinegar, half a cupful of good molasses, put into one quart pitcher of ice-water. A tablespoonful of ground ginger added makes a healthful beverage. ...THE... Varieties of Seasonable Food TO BE OBTAINED IN OUR MARKETS DURING THE YEAR. ★ ★ ★ JANUARY MEATS. — Beef, mutton, poxk, lamb.