QRAPE SOY. — Take 5 lbs. grapes and let them simmer gently until soft; strain through a sieve and add 2 tablespoons each✪ Pepper Catsup of all- spice and cinnamon, ^ tablespoon each of cloves, grated nutmeg, and salt, 3 cups of sugar (heaped), and 2 cups vinegar; mix all thor- oughly, boil until thick, bottle and seal. PLUM SOY.— Take 1 gallon of plums, boil gently until tender, rub through a sieve, and add 2 tablespoons of sugar, the same of salt, 1 tablespoon each of cloves, ground mustard and black pepper, and 2 cups vinegar; boil gently 1 hour, bottle and seal. GREEN TOMATO SOY.— Take 4 quarts of green tomatoes, sliced but not peeled, 12 onions peeled and sliced, add 4 cuj^s sugar, 1 table- spoon each of cloves and allspice, 2 tablespoons each of black pepper; ground mustard and salt, and |- gallon of good vinegar; boil gently, stirring frequently, until tender; bottle and seal. RIPE TOMATO SOY.— Peel and slice 4 quarts of ripe tomatoes, slice and add 7 onions, sprinkle on 1 cup salt, and let stand 36 hours, when drain off the liquor; then add 1 teaspoon red pepper, 2 teaspoons each of allspice, cloves, ginger and ground mustard, and ^ gallon of good vinegar; let it simmer quietly 2 hours and add ^ lb. white mustard=seed and 4 cups sugar; cook till done, then bottle and seal. VINEGAR. INEGAR (from the French vin aigre meaning literally sour wine) is a form of acetic acid, and its flavor varies according (i)^" to the source from which it is obtained. Vinegar of the best quality is obtained from the grape, white wine vinegar being usually considered the best. Cider vinegar is derived from cider, and in the United States most of the vinegar was formerly obtained from this source. Its flavor is jieculiar, and many prefer it' Vinegar is also made from barley, sour ale or beer, glucose, etc. Vin- egar containing 5 % of the pure acetic acid is called proof vinegar, and is the strongest that is used, but much of that sold in the market contains only 3% of the acid or even less. It is frequently adulter- ated with other acids like sulphuric, muriatic, etc. Many flavored vinegars used for culinary purposes are merely ordinary vinegar fla- vored with fruits, herbs or vegetables. We give elsewhere recipes for making a great variety of these. All vegetable juices can go through the acetous fermentation and produce vinegar. The process can be hastened by introducing a lit- tle ferment, like yeast. The fermentation takes place most readily at 70° to 90° F., but below 60° or above 90° the action begins to dimin- ish; boiling and freezing both stop it altogether. Vinegar can be made from any pure fruit jelly which has begun fermenting, or which will not " set." All that is needed is to add water and set it in a warm place, or exposed to the sun is best, covered with mosquito netting. Adding a little " mother," or yeast, will hasten it. Vinegar can also be made from cider or any pure fruit wine in the same way, but add a little sugar. Vinegar and yeast are best kept in glass vessels; glazed ware is not suitable, as their acids attack the glazing, extract its lead, and produce the poisonous acetate of lead. See what we say about "The Utensils Used" in our preceding chapter on "Jams, Jellies, etc." It will apply for vinegar, also. ✪ Cider Vinegar

AI-modernized reading of the original text

QRAPE SOY. — Take 5 lbs. grapes and let them simmer gently until soft; strain through a sieve and add 2 tablespoons each of allspice and cinnamon, ^ tablespoon each of cloves, grated nutmeg, and salt, 3 cups of sugar (heaped), and 2 cups vinegar; mix all thoroughly, boil until thick, bottle and seal. PLUM SOY.— Take 1 gallon of plums, boil gently until tender, rub through a sieve, and add 2 tablespoons of sugar, the same of salt, 1 tablespoon each of cloves, ground mustard and black pepper, and 2 cups vinegar; boil gently 1 hour, bottle and seal. GREEN TOMATO SOY.— Take 4 quarts of green tomatoes, sliced but not peeled, 12 onions peeled and sliced, add 4 cups sugar, 1 tablespoon each of cloves and allspice, 2 tablespoons each of black pepper; ground mustard and salt, and |- gallon of good vinegar; boil gently, stirring frequently, until tender; bottle and seal. RIPE TOMATO SOY.— Peel and slice 4 quarts of ripe tomatoes, slice and add 7 onions, sprinkle on 1 cup salt, and let stand 36 hours, when drain off the liquor; then add 1 teaspoon red pepper, 2 teaspoons each of allspice, cloves, ginger and ground mustard, and ^ gallon of good vinegar; let it simmer quietly 2 hours and add ^ lb. white mustard seed and 4 cups sugar; cook till done, then bottle and seal. VINEGAR. INEGAR (from the French vin aigre meaning literally sour wine) is a form of acetic acid, and its flavor varies according to the source from which it is obtained. Vinegar of the best quality is obtained from the grape, white wine vinegar being usually considered the best. Cider vinegar is derived from cider, and in the United States most of the vinegar was formerly obtained from this source. Its flavor is peculiar, and many prefer it' Vinegar is also made from barley, sour ale or beer, glucose, etc. Vinegar containing 5 % of the pure acetic acid is called proof vinegar, and is the strongest that is used, but much of that sold in the market contains only 3% of the acid or even less. It is frequently adulterated with other acids like sulphuric, muriatic, etc. Many flavored vinegars used for culinary purposes are merely ordinary vinegar flavored with fruits, herbs or vegetables. We give elsewhere recipes for making a great variety of these. All vegetable juices can go through the acetous fermentation and produce vinegar. The process can be hastened by introducing a little ferment, like yeast. The fermentation takes place most readily at 70° to 90° F., but below 60° or above 90° the action begins to diminish; boiling and freezing both stop it altogether. Vinegar can be made from any pure fruit jelly which has begun fermenting, or which will not " set." All that is needed is to add water and set it in a warm place, or exposed to the sun is best, covered with mosquito netting. Adding a little " mother," or yeast, will hasten it. Vinegar can also be made from cider or any pure fruit wine in the same way, but add a little sugar. Vinegar and yeast are best kept in glass vessels; glazed ware is not suitable, as their acids attack the glazing, extract its lead, and produce the poisonous acetate of lead. See what we say about "The Utensils Used" in our preceding chapter on "Jams, Jellies, etc." It will apply for vinegar, also.

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