Cassell's dictionary of cookery

ld be kept in well-corked bottles. Vinegar prepared in this way keeps long without spoiling, and should be so treated when intended for pickling vegetables. Vinegar Sauce for Venison.— Put half a pint of vinegar into a well-tinned and perfectly clean saucepan, together with four ounces of pounded loaf sugar; simmer the sauce gently tiU the sugar is dissolved, remove the scum as it rises, strain through a napkin, and serve in a tureen. Vinegar, Seasoned, for Indian Pickle. — The quantity of vinegar required to be seasoned must be regulated by that of the pickle to be made. There should be enough to cover the pickles entirely, with a little over to make up for evaporation. To prepare the vinegar, mix an ounce of powdered turmerie and three ounces of flour of mustard smoothly with a little cold vinegar. Stir in gradually additional vinegar to make up the quantity to six pints. Cut a root of horseradish into slices, put it, with two ounces of shallots and two ounces of bruised ginger, into a vessel ; pour over them six pints of strong vinegar, and add half a pound of salt, together with an ounce of chillies, and two ounces of white pepper tied in muslin. Boil all gently together for twenty minutes, and pour the preparation, while hot, on the pickle, having first poured oft" the vinegar in which they were infused. If it is wished that the pickle should quickly be made ready for use, the vinegar may be boiled again in ten days, and again poiired hot over the pickles, which will be ready when cold. Vinegar, Seasoned, for Salads.— Take of shallots, tarragon, savory, and chives, three ounces each, and of balm and mint one ounce each ; diy these ingredients very carefully, and bruise them. Put them in a wide-mouthed bottle, pour upon them a gallon of vinegar, and cork the bottle securely. Put it in a warm place, leave it for two or three weeks till the vinegar is strongly flavoured, pour ofE the liquor, and press the herbs very dry with a wooden spoon. Let the vinegar stand to settle for a few hours, filter it, and put it into small bottles. Cork closely, and store for use. Vinegar, Strengthened.— When vinegar is not sufiiciently strong, expose it in an open situation during frosty weather. When the surface is frozen, take the cake of ice from the top of the vinegar. If this is melted, it will be found to be water only. The vinegar, being freed from so much water, will be more acid than before, and may be frozen again and again, until it becomes of the desired strength. Vinegar, Sugar. — Take a sufficient quantity of water, and to every three quarts put a pound of raw sugar. Boil for half an hour, skimming if necessarj^. Set the liquor in an earthen vessel to cool; when not more than lukewarm throw in a slice of bread with yeast strewed over it thickly on both sides. Ferment for two days, then pour the liquor into a barrel which has previously been well rinsed out with vinegar. Paste over the bung-hole a piece of brown paper, perforate this with a fork, so as to leave little air-holes, and set the barrel in a dry warm place.