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Pocahontas County
Iowa
Recipes from 1884 - 1886
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BEAVER—ROAST
Mrs A P Cooper
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First catch your beaver. Then dress same as any other
animal. Cut your roast from any part of the animal you
wish. Make a strong brine and pour over the meat and let
stand over night. Then take enough cold water to cover,
and lay it in a kettle with a few whole peppers, 6 cloves, a
piece of stick cinnamon, 6 allspice, a teaspoon of white
mustard seed, if handy, all tied up together in a piece of
cheese cloth. Parboil half an hour. Take up and put in a
dripping-pan with a pint of water, and start it to roasting
in the oven. Then mix a teaspoon of mustard, a teaspoon
of black pepper, a pinch of cayenne, with a tablespoon of
flour and mix with water from the dripping-pan, and use to
baste with. Either stick 2 or 3 garlics here and there in the
roast, or chop an onion fine and mix with the dressing.
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OPOSSUM |
Clean like a pig—scrape, not skin it. Chop the liver fine,
mix with bread crumbs, chopped onion, and parsley, with
pepper and salt; bind with a beaten egg, and stuff the body
with it. Sew up, roast, baste with salt and water. In order
to make it crisp, rub it with a rag dipped in its own grease.
Serve with the gravy made of browned flour. Serve it
whole on a platter, and put a baked apple in its mouth. It
is very nice stuffed with apples peeled and sliced. Opossum
may be made into a very palatable stew.
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HARE—JUGGED
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After casing the hare, wipe off all loose hairs carefully, cut
at the joints and fry brown. Season well with salt, pepper,
chopped parsley, mace, nutmeg, cloves, grated lemon peel,
and a sprig of thyme. Put a layer of this into a bean-pot
or a small-necked jar, alternately with a layer of thin slices
of bacon, until all are used. Pour I cup of water over,
cover closely and set in a kettle of water. Boil 3 hours or
longer if the hare is old and tough. Skim out when done
and strain the liquor. Take one teaspoon each of flour and
butter ; mix in a saucepan over the fire, and add the strained
liquor. Let boil up and pour over the hare in a deep dish.
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RABBIT BOILED- LIVER SAUCE
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Truss for boiling; cover with hot water and cook gently
about 45 minutes, if of medium size. In another vessel, boil
the liver for 10 minutes, mince very fine and put it back into
the water in which it was boiled, season with butter, pepper,
and salt, and thicken with flour, and pour over the rabbit.
Onion sauce is preferred by some, in which case serve it in
the same manner as the liver sauce.
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RABBIT—FRIED
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After skinning, cleaning, and wiping dry, fry the same as
chicken. Unless known to be young and tender, it is a
surer way to parboil before frying.
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RABBIT PIE.
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After cleaning, cut up like chicken and stew until tender.
Then put into a deep pan with sides lined with pie-paste.
Thicken the gravy and add butter, pepper, and salt. Pour
over and cover with crust. Bake about 20 minutes.
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RABBIT—ROASTED.
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After skinning and cleaning, lay in salt water for an hour.
Parboil the heart and liver, mince them with a slice of fat
salt pork, and add thyme, onion, pepper, and salt, and bread
crumbs moistened with the water in which the giblets were
boiled. Mix with a beaten egg. Stuff the rabbit with this.
sew up, rub the body with butter or tie over it a few slices
of fat pork. Put a cup or more of water into the dripping-
pan. Baste often. An hour will generally suffice for cook-
ing it. Dredge with flour before taking it from the oven,
and pour melted butter over. When browned remove to a
hot dish, and to the gravy add lemon juice, a bit of minced
onion, and one tablespoon of flour made smooth with the
same quantity of butter. Let boil up and serve in a gravy
dish. Garnish the rabbit with slices of lemon and sprigs, of
green parsley.
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RABBIT STEW.
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Skin, clean, and cut in small pieces a couple of rabbits.
Let stand in cold salted water for an hour. Then put on to
cook, in enough cold water to cover them, and boil till ten-
der. Season with pepper and salt, and stir 1 tablespoon of
butter made smooth with 2 tablespoons of flour into the
gravy. Lemon juice is an improvement. If onions are
liked, they may be boiled in a dish by themselves and added
to the gravy before dishing up. Serve rabbits and gravy
together on a large platter.
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PEMMICAN—TO PREPARE
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Pemmican is made of the lean portions of venison, buffalo,
etc. The Indian method is to remove the fat from the lean,
dry the lean in the sun ; then make a bag of the skin of the
animal, and put the lean pieces in loosely. To this must be
added the fat of the animal, rendered into tallow, and poured
in quite hot. This will cause all the spaces to be filled.
When cold, put away for future use. In civilized life, a jar
can be used in place of the bag. Pemmican may be cooked
same as sausage, or eaten as dried beef. It is invaluable in
long land explorations, and is of great use in sea voyages.
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RACCOONS—See Woodchucks
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SQUIRREL PIE.
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Clean one pair of squirrels and cut into small pieces.
Wipe off with a damp cloth. Put into a stewpan with 2
slices of salt pork, and water to nearly cover. Cook until
half done. Season it well and thicken the gravy. Pour
into a deep dish, cover with pie crust, and bake 30 minutes.
Squirrels may be fried, broiled, or stewed, like chickens or
rabbits.
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VENISON—ROAST
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The haunch is the choicest piece for roasting. Wipe off
with a damp cloth. Rub over with butter or lard. Then
cover the top and sides with a thick paste of flour and water
half an inch deep. Lay a coarse paper over all and put to
roast with one cup of water in the dripping-pan. Keep the
oven well heated. Baste every 15 or 20 minutes with butter .
and water. Twenty minutes before serving remove the
paste and paper, and dredge with flour, and baste with but-
ter until of a light brown. Pour in a pint of water and
make a thickened gravy as for roast beef or pork, adding a
pinch of cloves, nutmeg, cayenne, and a few blades of mace.
Strain before sending to table, and 2 tablespoons of currant
jelly may be added if you have it. Have dishes very hot.
The shoulder is also a good roasting piece, but need not be
covered with the paste as in the above directions.
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VENISON SAUSAGE.
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Take equal quantities of old salt pork and bits of raw
venison. Chop fine. To each pound of chopped meat add
3 teaspoons of sage, 1 ½ of salt, and 1 of pepper. Make into
flat cakes and fry with no other fat, as that in the sausage is
sufficient.
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VENISON STEAKS
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These take longer to cook than beef, but should be simi-
larly broiled or fried. When done, place in a hot dish with
a gravy made of butter the size or an egg for each pound of
steak mixed with a spoon of flour, and properly seasoned
with pepper and salt. Jelly may be added if desired.
Before serving, cover the platter and set in a hot oven for
5 minutes or less. Have the plates well heated, as venison
cools quickly. At table it is nice to place a bit of jelly on
each piece served.
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VENISON STEW
Cut the meat into small pieces. Inferior cuts will make a
very good stew. Boil for a couple of hours. Season to suit
the taste. Add potatoes peeled, and, if large, cut in two.
When done, skim out, thicken the gravy and pour over.
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WOODCHUCKS AND ‘COONS
Mrs E E Bower, Erie PA
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In Pennsylvania, woodchucks are called ground-hogs and esteemed a great delicacy, and really a fine fat one well roasted is not to be despised. To cook either ground-hogs or ‘coons, parboil for 30 minutes, to take off the wild smell; then rub well with salt and pepper, and roast in a quick oven at first, allowing the fire to cool gradually; 30 minutes to every pound is a safe rule. Young animals need no parboiling. Where fire-places are used, people cook them on a spit over a dripping-pan.
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CRANES AND HERONS
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May be broiled or stewed, like chickens. They make a
very fine soup. Dress and joint 5 or 6 and put into a pot
with an equal weight of beef cut small; slice 1 onion (or
more) ; add a slice of fat pork ; water to cover. When ten-
der add, if you have them, about a pint of oysters with
their liquor. Crabs cleaned and quartered may be substi-
tuted. Let simmer till done. Then just before serving stir
in 1 or 2 tablespoons of gumbo, if you have it prepared.
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DUCKS—CANVAS BACK—ROASTED
Pluck, singe, draw, and wipe well. Do not wash; let the
duck retain its own flavor as far as possible. Leave the
head on to show its species. Roast, without stuffing, 25 or
30 minutes, in a hot oven, after seasoning with pepper and
salt. Baste with butter and water. A bit of cayenne and a
tablespoon of currant jelly added to the gravy are an
improvement. Thicken with browned flour.
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DUCKS—WILD—ROASTED
Prepare for roasting the same as any fowl. Parboil for 13
minutes with an onion in the water, and the strong fishy fla-
vor that is sometimes so disagreeable in wild ducks will have
disappeared. A carrot will answer the same purpose.
Stuff with bread crumbs, a minced onion, season with pep-
per, salt, and sage, and roast until tender. Use butter plen-
tifully in basting. A half hour will suffice for young ducks.
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DUCKS-WILD-STEWED
Cut the ducks into joints ; pepper, salt, and flour them ;
fry in butter in a stewpan. Then cover with a gravy made
of the giblets and some bits of lean veal if you have it all
minced and stewed in water until tender Add a minced
onion or shallot, a bunch of sweet herbs, and salt and
pepper, with a bit of lemon peel. Cover closely and let
them stew until tender. About 30 minutes will suffice.
Skim out the ducks ; skim and strain the gravy, add a cup
of cream or milk and a beaten egg, thicken with browned
flour, and let boil up once and pour over the ducks. The
juice of a lemon may be added, or lemon may be sliced and
served on the ducks.
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PARTRIDGE PIE
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After dressing, divide in halves, rub with pepper, salt, and
flour, sprinkle in parsley, thyme, and mushrooms, if you
happen to have them. Put a slice of ham and 2 pounds of
veal cut up small at the bottom of the baking-dish. Then
add the partridges and pour over them a pint of good broth
or gravy. This is for about 4 birds. If you have no gravy,
use water with a large spoon of butter. Cover with rich
pie-paste. Leave an opening in the center and bake about
1 hour.
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PARTRIDGE—BROILED
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Pick and draw; divide through the back and breast, and
wipe with a damp cloth. Season highly with pepper, salt,
a bit of cayenne, and broil over a clear, bright fire. It will
broil in 13 or 20 minutes. When done rub over with butter.
Serve with lemon laid in slices on the bird.
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LARKS
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Clean, wipe dry, brush them over with the yolk of egg,
roll in bread crumbs and roast in a quick oven for 10 or 15
minutes. Baste with butter and keep them covered with
bread crumbs while roasting. Serve the crumbs under the
birds and lay slices of lemon on them.
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PIGEON PIE
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Do not stuff pigeons, but cut them in 4 pieces; parboil
and place in layers with egg and pork or bacon, as directed
for quail pie. Use plenty of butter to make the gravy rich.
Bake same as quail pie.
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PIGEONS—POTTED
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Pluck and clean. Take a cracker, an egg, a piece of but-
ter or chopped suet the size of an egg, and a pinch of
sage or sweet marjoram. Make into small balls and put
one with a thin slice of salt pork into each bird. Lay the
birds close together in a pot. Dredge well with flour. Put
in a good tablespoon of butter to 6 birds. Cover with
water. Cover the pot and stew slowly for about an hour
and a half. Less time if young and very tender, and longer
if old. Serve on a large platter with the gravy. Other
birds may be potted the same way.
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PIGEONS—STEWED
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Take the grated crumbs of a small loaf of bread, chop
fine a pound of fat bacon, a sprinkling of thyme, parsley,
and pepper, mix with a couple of raw eggs, stuff the craws
of the pigeons with this, lard the breasts and fry them
brown. Then put into a stewpan with some beef gravy and
stew 3/4 of an hour. Thicken with a tablespoon of butter
rolled in flour. Serve on a platter and strain the gravy over
them. A nice accompaniment is a row of force-meat balls
around the edge of the dish.
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PILAU OF BIRDS
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Boil 2 or 3 large birds or half a dozen small ones with a
pound of bacon in water enough to cover well. Season it
with salt. When tender take them out with a little of the
liquor. Into the remainder put 2 pounds of clean washed
rice. Cook until done, keeping closely covered. Stir into
it a cup of butter, and salt to taste. Put a layer of the rice
in a deep dish. On this lay the birds with the bacon in the
middle. Add the liquor. Then cover them all with the
rice that is left. Smooth it and spread over it the beaten
yolks of 2 eggs. Cover with a plate ; bake 15 or 20 minutes
in a moderate oven.
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PLOVER
Clean and truss. Lay in a pan and season with salt and
pepper. Rub over with butter and cook in a quick oven.
A piece of fat bacon or salt pork laid on each one gives a
good flavor. Toast some bread and put a piece under each
bird before it is quite done. Baste with butter and. water.
Take up on a hot platter, a bird on each slice of toast, and
serve together.
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PRAIRIE CHICKEN—ROASTED
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Remove all shot, clean quickly and thoroughly. Cut open
and lay on them thin slices of salt pork. Place in a drip
-ping pan with a cup of water, and cook in the oven until
done. The time will vary from 40 minutes to an hour and
a half, according to the size and age of the bird.
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PRAIRIE CHICKENS—STEAMED AND BAKED
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Stuff them, after cleaning, with a dressing of bread
crumbs and seasoning of pepper and salt, and mixed with
melted butter. Sage, onion, or summer savory may be
added, if liked. Secure the fowl firmly with a needle and
twine. Steam in a steamer until tender. Then remove to
a dripping-pan, dredge with flour, pepper, and salt, and
brown delicately in the oven. Baste with melted butter.
Garnish with parsley and lumps of currant jelly. Prairie
fowls may be stewed or broiled the same as other birds
mentioned in this chapter.
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QUAIL—BROILED
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Clean and split down the back. Wipe carefully, season
well with salt and pepper, and place on a gridiron over a
clear, hot fire. Turn, and when done, lay on a hot dish ;
butter well, and serve on buttered toast.
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QUAIL PIE
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Clean, truss, and stuff the quails. Parboil for 10 or 15
minutes. Line the sides of a deep pan with rich pie-paste.
In the bottom put a couple of slices of salt pork or bacon
cut into small pieces. Then some slices of hard-boiled eggs,
with butter and pepper. Then the quails (after removing
the cords), with a sprinkling of minced parsley. The juice
of a lemon is an improvement. Put bits of butter rolled in
flour over the birds, then a layer of slices of egg and bits of
pork. Pour in the water in which they were parboiled, and
cover with pie-paste, leaving an opening in the center. Bake about
an hour.
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QUAIL—STEAMED
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Steam quail until nearly done, then roast in the oven to a
nice brown, basting often with melted better in water.
Serve on buttered toast. Very nice.
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REED BIRDS, RAIL BIRDS, AND SNIPE
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May be cooked precisely as plovers, or they may be
broiled and served with toast the same as quail or partridge.
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WOODCOCK
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Many excellent cooks do not draw them, asserting that
the trail should be left in, even by those who do not like it,
and removed after it is served. They claim that the flavor
of the bird is much impaired if the trail is taken out before
cooking. It looks rather plausible, as they are said to live
by suction, have no crop, and a stomach only the size of a
bullet. The trail, head, and neck are regarded as great deli-
cacies by epicures. For my own eating, I could not cook
them without drawing.
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TO BAKE
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Divide down the back, put in the oven, salt and pepper
them and baste with melted butter. Garnish with slices of
lemon.
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TO BROIL
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Split down the back, wipe with a damp cloth, and broil
over a clear fire. Rub on butter, pepper, and salt when
done. Serve on" a hot platter and help each person to half
a bird.
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TO ROAST
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Clean, draw, and stuff with simple bread crumbs well sea-
soned with pepper and salt, and moistened with sweet cream
or melted butter. Sew them up. Tie a small, thin slice of
salt pork around the bird. Place in a dripping-pan and baste
with butter and water. Put slices of buttered toast under
them before taking up, and serve with them.
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FROGS AND TERRAPIN OR TURTLE
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FROGS
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Skin them as soon as possible. The hind legs are usually
the only part used, although the back is good eating. Fry
or broil the same as chickens—or fricassee them.
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TERRAPIN OR TURTLE |
Plunge the turtle while yet alive into boiling water
When life is extinct, remove the outer skin and the toe-nails
Then rinse well, and boil in salted water until perfectly ten-
der. Then take off the shells, remove the gall and sand-bag
carefully, and clean the terrapin thoroughly. Next cut the
meat and entrails into small pieces, saving all the juice put
into a saucepan without water and season to your taste with
salt, cayenne, and black pepper. Add for each terrapin
butter the size of an egg made smooth with a tablespoon of
flour. A few tablespoons of cream should be added last
Many persons add the yolks of 3 or 4 hard-boiled eggs just -
before serving. While cooking it should be stirred very
often—and must be dished up and eaten very hot.
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FISH CROQUETTES
Miss Juliet Corson
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Stir together in a saucepan over the fire a tablespoon each
of flour and butter. Add either water or milk, making a
thick sauce. This quantity is for a pint of cold flakes of
fish. Let the sauce boil up, season with salt and pepper,
put in the cold fish, and scald up, then remove and stir into
it the yolks of 2 or 3 eggs. Rub a deep plate with salad
oil, and pour the mixture in and let get thoroughly cold.
Then make up into cork-shaped rolls. Wet the hands to
prevent sticking. Roll in sifted bread crumbs, dip in beaten
egg, then again in bread crumbs, and fry in smoking hot fat,
like doughnuts, until a delicate brown. Take out of the fat
with a skimmer, and lay on a brown paper an instant to
absorb the fat. A teaspoon of onion chopped fine and fried
in the butter before the sauce is made imparts a nice flavor
to the croquettes. A perfect croquette is semi-liquid in the
center. Melted butter is not so good as oil for greasing the
dish, as it will not prevent sticking. The finer the cracker
dust, the more easily the croquettes are prepared, and the
nicer they will fry. They should be rolled and sifted.
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SALMON CROQUETTES
Mrs. Ann Wallis, Lewisburg KY
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One can salmon, an equal quantity of mashed potatoes.
Make into little cakes, roll in white of egg and rolled crack-
er, and fry.
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OYSTER CROQUETTES
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Mix a quart of oysters with 1 cup of mashed potatoes.
Cut the mass up fine with a knife. Add ½ pound rolled
crackers. Season with butter, pepper, salt, and add the oys-
ter liquor, adding milk if more moisture is needed. Make
into small rolls, dip in beaten egg, and then in powdered
cracker, and fry.
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LOBSTER CROQUETTES
Mrs. J. R. Jackson, Centerville, Mississippi
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One can of lobsters. Add to 1 pint of rolled crackers or
light bread crumbs, a large onion chopped fine, 1 tablespoon
butter, 4 hard-boiled eggs—chopped—1 teaspoon black pep-
per, salt to taste. Make cakes like sausage meat, dip in
meal and fry.
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EGG CROQUETTES
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Boil 12 eggs hard. Cut the yolks and whites in dice.
Mix with a white sauce and grated bread crumbs sufficient
to shape with the hand, and let get cold. Season with salt
and pepper, form into cakes, and roll in grated bread. Let,
stand an hour, and fry.
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CHICKEN CROQUETTESM
Miss Juliet Corson.
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Put a tablespoon of butter in a saucepan over the fire.
Fry in it a teaspoon of chopped onion and a heaping table-
spoon of flour. Add a pint of milk or water slowly, to the
consistency of a sauce that will cling to the spoon. Season
with salt and pepper. Put in it 3/4 pound of cooked chicken
and 1/4 pound of mushrooms cut in small pieces, but not ,
chopped. Let cook a minute, then remove and stir in the
yolks of 2 or 3 eggs. Pour into a well-buttered deep plate,
well rubbed with oil. Pour a few drops of oil on top to
keep the chicken from hardening. Let cool several hours
before breading and frying.
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VEAL CROQUETTES
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Put a tablespoon of butter and 2 teaspoons of flour in a
saucepan, cook until smooth, stirring constantly. Add a
small onion minced fine, and a cup of milk. Season to
taste. When cold, add a pint of chopped cooked veal.
Roll into oblong shape, dip in beaten egg and then in bread
crumbs, and fry. If the mixture seems to require it, add I
or 2 eggs to bind it.
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GREEN CORN CROQUETTES
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1 quart young, tender, grated green corn.
1 cup sifted flour.
1 cup sweet milk.
5 tablespoons butter.
2 eggs.
1 salt spoon of salt; same of pepper.
Grate the corn as fine as possible, and mix with the flour,
and pepper and salt. Warm the milk and melt the butter
in it. Add the corn, stir hard, and let cool. Then stir the
eggs beaten very light, the whites added last. Work into
small oval balls., and fry in plenty of hot lard, or lard and
butter mixed. Drain and serve hot.
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POTATO CROQUETTES
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Season cold mashed potato with pepper, salt, and nutmeg.
Beat to a cream, with a tablespoon of melted butter to
every cup of potato. Bind with 2 beaten eggs, and add
a teaspoon minced parsley. Roll into oval balls, dip in
beaten egg, then in bread crumbs, and fry. Pile in a pyra-
mid upon a flat dish, and serve.
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RICE CROQUETTES
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Take cold boiled rice ; allow a small spoon of butter and
a beaten egg to each cup of boiled rice. Roll into oval
balls, with floured hands. Dip in beaten egg, then in sifted
bread or cracker crumbs, and fry in hot lard. Good with
maple syrup.
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BREAD CROQUETTES
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Chop stale bread very fine. Moisten with water only
enough to soften it. Add a beaten egg, and a teaspoon of
melted butter to each pint, a pinch of salt and pepper, and
a bit of sage, if liked. Form into small rolls, and dip in
very fine cracker dust, or flour, and fry.
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VINEGAR
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TO STRENGTHEN VINEGAR.
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Let it freeze, and take the ice off the top, as the water
alone freezes.
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APPLE VINEGAR
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Save all parings and cores of apples when used for cook-
ing purposes ; put them in a jar ; cover with cold water ;
add about a pint molasses to 3 or 4 gallons ; tie mosquito
netting over jar; add more apple parings as you have them,
and all the cold tea left in teapot. Makes the very best
vinegar.
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BEET VINEGAR
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Take 1 bushel of sugar-beets, wash and grate them into a
cheese or cider-press. Put the juice into a cask, cover the
bung with netting, and set in the sun. In 2 or 3 weeks you
will have 5 or 6 gallons of good vinegar.
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CAYENNE VINEGAR
Mrs. Z. B. Glynn, Boston, Massachusetts
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Half ounce cayenne pepper put into 1 pint vinegar. Let
steep in a bottle for a month. Then strain off and bottle
for use. Is excellent seasoning for all kinds of soups and
sauces, but must be used very sparingly.
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CELERY VINEGAR
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Pound a cup of celery-seed and put into a bottle, and fill
up with strong vinegar. Shake once a day ; in 2 weeks strain
for use.
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CLOVER BLOOM VINEGAR
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Put 6 pounds brown sugar to 1/2 bushel clover bloom.
Add 4 quarts molasses and 9 gallons boiling water. Let
cool and add 3 pints hop yeast. Lay a folded sheet over
the tub and let stand 14 days. Strain and put away.
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CORN VINEGAR
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Boil 1 pint corn in 4 quarts rain water till the grains
burst. Put it all in a crock, add 1 pint syrup, and water
to make a gallon. Tie double mosquito netting over and
keep warm about 4 weeks. Do not cork the jug when you
put the vinegar away, but tie a cloth over. Put some of the
" mother" in.
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CURRANT VINEGAR
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One quart currant juice strained as for jelly, 3 quarts of
rain water, 1 pound of sugar. Keep warm.
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HONEY VINEGAR
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To 1 quart of clear honey put 8 quarts warm water; mix
it well together ; when it has passed through the asce-
tous fermentation, a white vinegar will be formed, in many
respects better than the ordinary vinegar.
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HORSE-RADISH VINEGAR
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Scrape 5 tablespoons horse-radish. Add 1 tablespoon
cayenne pepper. Mix and pour on 1 quart vinegar. Let
stand a week, and use as a relish for cold meats.
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LEMON VINEGAR
Put the rind of 2 large smooth lemons in a quart bottle.
Fill with vinegar. It will be flavored sufficient for use in
about 10 days.
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POTATO VINEGAR
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Two gallons of water that potatoes have been boiled in.
1 pound brown sugar, a cup of hop yeast. In 3 or 4 weeks,
you will have most excellent vinegar. Cucumbers cut fresh
from the vines without salt, will keep in this vinegar.
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RASPBERRY -VINEGAR
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Put 2 quarts fresh raspberries in a crock and pour over
them a quart of vinegar. Let stand 24 hours, strain, and
pour it over 2 quarts fresh berries. After another 24 hours,
strain again, and add a pound of loaf sugar to each pint of
the vinegar. Set the vessel in a kettle of water and let it
boil an hour briskly. Skim it when the scum rises. Bottle
it when cold.
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RHUBARB VINEGAR
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Take 12 large stalks of pie-plant. Bruise them, and pour
on 5 gallons water. After standing 24 hours, strain and
add 9 pounds brown sugar and a small cup of yeast. Keep
warm a month. Strain it and keep in the cask till sour
enough to use.
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SPEARMINT VINEGAR
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Gather clean, fresh spearmint, peppermint, or celery seed,
put in a wide-mouthed bottle enough to nearly fill it loosely.
Fill with vinegar, cork, and in about 3 weeks pour the
vinegar off into another bottle and cork well. Serve with
cold meats. Also good with soup and roasts.
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SPICED VINEGAR
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Two gallons cider vinegar, 2 ¼ pounds brown sugar, 1 ½
ounces allspice, 1 ½ ounces celery seed, 1 ½ ounces cloves, 1 ½
ounces ground mustard, 1 ½ ounces mace, 1 ½ ounces pepper,
1 ½ ounces lurmeric, 1 ½ ounces white ginger. Put the spices
in little loose muslin bags in the jar with the vinigar and
sugar.
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SUGAR VINEGAR
To 1 quart sugar put 7 quarts warm water. Add yeast in
proportion of a pint to 8 gallons. Put it into a close cask
and keep in a warm place. It will be fit fort use in a few
weeks.
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TARRAGON VINEGAR
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Gather the tarragon just previous to blossoming. Bruise
and twist it, and fill up bottles with it. Pour good vinegar
over to cover it, and let stand a couple of months. It may
then be poured off and corked up for winter use. Serve
with meats.
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TOMATO VINEGAR.
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To 4 quarts rain water add 1 pint sorghum and 4 quarts
ripe tomatoes. The tomatoes are good to eat.
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![](images/sep_bread.gif)
Online 24 Oct 2019
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