VINEGAR MADE FROM STRAWBERRIES
"Aunt Sarah" Landis possessed the very finest flavored vinegar for cooking purposes, and this is the way it was made. She having a very plentiful crop of fine strawberries one season, put 6 quarts of very ripe, mashed strawberries in a five-gallon crock, filled the crock with water, covered the top with cheese-cloth and allowed it to stand in a warm place about one week, when it was strained, poured into jugs and placed in the cellar, where it remained six months, perhaps longer, when it became very sharp and sour, and had very much the appearance of white wine with a particularly fine flavor. This was not used as a beverage, but as a substitute for cider in cooking.
BOILED CIDER FOR MINCE PIES
In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of cider was boiled down to one, or, in this proportion, for use in mince meat during the Winter. A quantity prepared in this manner, poured while hot in air-tight jars, will keep indefinitely.