Vegetarian cookery

To two quarts of currant and raspberry-juice, when strained, add seven pounds of broken loaf sugar, and six quarts of cold water ; when the sugar is dissolved, cover, and let it remain till the following day ; then clear it off into a large stone jar with quarter of an ounce of isinglass, dissolved in half a pint of water ; close the jar, so as to exclude the air, and keep it in a cool place. In three weeks, clear it off into bottles, and it will then be ready for use. No. 685. — Raspberry Acid. Dissolve two ounces of tartaric acid in a quart of water ; pour it upon six pounds of raspberries in a broad jar ; cover, and let it remain twenty-four hours ; then strain it through a sieve, taking care to bruise the fruit as little as possible ; to each pint of juice add one pound and a half of pounded sugar, stirring it frequently till the sugar is perfectly dissolved ; then bottle the acid in half-pint bottles ; cork well, and keep it in a cool place. No. 686. — Black-Currant Vinegar. Pick, and bruise well, eight pounds of ripe black currants ; put to them two quarts of good gooseberry or sugar vinegar ; let it remain in a cool place thirty-six hours, stirring it frequently with a wooden spoon ; put eight pounds of sugar, broken, into a deep earthen vessel with a wide top ; tie over it a piece of clean flannel, wrung out of water as dry as possible, 'pressing down the flannel in the centre, so as to hold the fruit and vinegar ; let the juice drop upon the sugar till all is drained out, pressing the fruit gently ; occasionally stir the juice and sugar till the sugar is perfectly dissolved ; put it into a preserving pan, and boil it a little till free from scum, on a moderate fire, and when cold, bottle it in pint bottles. A stone jar is the best to boil it in, or a pan lined with earthenware. Red-currant vinegar and elderberry vinegar are prepared in the same way, using rather less quantity of sugar for the latter. 25^2 No. 687. — Raspberry Vinegar. Bruise eight pounds of raspberries ; pour on them three pints of good gooseberry or sugar vinegar; let it remain twenty-four hours, frequently stirring -with a wooden spoon ; put six pounds of broken loaf sugar into an earthen vessel, and the fruit and vinegar into a jelly-bag ; let it drop upon the sugar tiU all the juice is strained out, pressing it, occasionally, very gently ; pour the syrup into a preserving pan, boiling it a little, just to clear it, taking off the scum ; then take it from the fire ; pour it into an earthen vessel, and when cold, bottle it in pint bottles. When wanted for use, put two table-spoonfuls in a small tumbler of water. Ked-currant juice may be added. No. 688. — Imperial. To half an oimce of cream of tartar add the rind of a lemon, pared very thin ; pour on two quarts of boiling water ; stir, and closely cover it ; when cold, add the juice of the lemon, and sugar ; strain, and bottle it, and it will then be ready. No. 689. — Fresh Fruit Water. Mash the fruit well, adding a little water ; rub it through a sieve into a basin, adding half a pint of clarified syrup to each quart of fruit, the juice of a lemon, and a quart of spring water ; pass it through a fine hair sieve, and set it aside for use, keeping it covered. W ater or syrup may be added.