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Raspberry Vinegar No 2

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

Take two pounds of sugar; dissolve it in a pint of water; then clarify,

and let it boil till it is a thick syrup. Take the same quantity of

raspberries, or currants, but not too ripe, and pour over them a quarter

of a pint of vinegar, in which they must steep for twenty-four hours.

Pour the fruit and vinegar into the syrup, taking care not to bruise the

fruit; then give it one boil, strain it, and cork it up close in

bottles. The fruit must be carefully picked and cleaned, observing not

to use any that is in the least decayed. To the syrup of currants a few

raspberries may be added, to heighten the flavour. An earthen pipkin is

the best to boil in.

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