MISCELLANEOUS 23

BUTTERSCOTCH

One cup of sugar, one cup of molasses,
¥ cup of butter, 1 tablespoon of Pure
White Vinegar, pinch of soda. Boil all
together until done; pour in buttered
pan, and cut in squares, when cold,
and wrap in paraffine paper.

BLACK CURRANT VINEGAR

Take 1 |b. of dry currants, 1 lb. of loaf
sugar, 1 pint of Pure White Vinegar.
Put the currants with the sugar, in
a dish, and pour over the vinegar.
Let it stand all night. Next morning
boil for 20 minutes, strain through a
flannel bag, and press the juice well
out. When cold, bottle and cork well.

RASPBERRY VINEGAR

Fill a jar with raspberries, pour Pure
White Vinegar over them till the jars
are full, let it stand 9 days, stirring it
every day. Strain it off and to every
pint of juice add 34 lb. white sugar.
Boil it as long as any scum arises and
bottle for use.

VEGETABLE MARROW
CHUTNEY

Peel a 5-lb. ripe vegetable marrow,
cut in half and cut out seeds and
stringy sections; then cut marrow
into small pieces. Cover with salt and
leave for 12 hours. Mix 3 teaspoons
mustard and 2 of turmeric with a
little White Vinegar, then add the
balance of 314 pints of the Vinegar,
together with 1 pound chopped fine
onions, 1 teaspoon ground ginger, 14
cup brown sugar, 3 red peppers, and
boil for 15 minutes. Drain the
marrow, add to the boiled mixture
and cook until soft. Pour into steril-
ized jars and seal.

CITRON PICKLES

Pare three pounds of citron, cut into
small cubes and let stand in weak
brine overnight. In the morning,
drain and cook slowly until citron is
tender. Drain again, add 2 cups of
brown sugar, 114 cups White Vinegar,
2 tablespoons of pickling spices tied
in cheesecloth. Cook slowly for 1%
hours and put up in sterilized jars.

SPICED CURRANTS

7 Ibs. fruit, 5 Ibs. sugar, 1 pint of
White Vinegar, 3 tablespoons cinna-
mon, 2 tablespoons cloves. Make a
syrup of the sugar, spices and vinegar
and let it cool. Then add your fruit
and put back on the fire. Cook
rapidly from 20 to 25 minutes. Pack
in sterilized jars and seal quickly.

GRAPE CATSUP

Wash and stem 4 lbs. grapes and place
in saucepan with 34 pint White
Vinegar. Cook for 15 minutes. Rub
through fine sieve. Boil pulp until
thick, then add 1 teaspoon cloves, 1
teaspoon salt, 134 lbs. sugar, 2 tea-
spoons ground cinnamon, 1 teaspoon
ground allspice. Boil half an hour
longer and fill into hot sterilized jars
and seal.

MUSHROOM CATSUP

Trim mushrooms and salt them for
12 hours. Drain, wash and pulp. For
every quart of this puree, add:—1
Pint of White Vinegar, 2 tablespoons
each of ground mace and mustard, and
also (in a muslin bag) whole cloves
and whole allspice each 2 tablespoons.
Boil gently until thick. Take out the
the spice bag and bottle hot.

If Better Vinegars Could Be Made, We Would Make Them