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Raspberry Vinegar No 1

(Pickles.) - (The Lady's Own Cookery Book)

Fill a very large jug or jar with raspberries; then pour as much white

wine vinegar upon them as it will hold; let it stand four days, stirring

it three times every day. Let it stand four days more, covered close up,

stirring it once a day. Strain it through a hair sieve, and afterwards

through a flannel bag; and to every pint of liquor add one pound of

loaf-sugar. Simmer it over the fire, skimming it all the time, till

quite clear. As soon as cold, bottle it.

This is very good sauce for a plain batter pudding and pancakes.

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