RASPBERRY VINEGAR.
MRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day, then strain the fruit and to each pint add a pound of sugar. Boil till it seems as a syrup about one half an hour, bottle, cork when cold.
MRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day, then strain the fruit and to each pint add a pound of sugar. Boil till it seems as a syrup about one half an hour, bottle, cork when cold.