Take a gallon of fine ripe raspberries. Put them into a large deep earthen pan, and mash them well with a wooden beetle. Then pour them with all their juice into a large and very clean linen bag, and squeeze and press out their liquid into a vessel beneath. Measure it, and to each pint of juice allow half a pint of the best and clearest cider vinegar, and half a pound of fine loaf sugar, powdered. First mix the juice and the vinegar, and give them a boil in a porcelain kettle. Then stir in the sugar, gradually, adding to every two pounds of sugar a beaten white of egg. Boil and skim till the scum ceases to rise. When it is done, bottle it cold, cork it tightly, and seal the corks. To use it, pour out half a tumbler of raspberry vinegar, and fill up with ice water. It is a pleasant and cooling beverage in warm weather, and for invalids who are feverish. Mixed with hot water, and taken at bed-time, it is good for a cold.
Strawberry Vinegar—Is made in the above manner, carefully hulling them. The strawberries must be of the finest kind, and fully ripe. These vinegars are made with much less trouble than the usual way; and are quite as good, if not better.
MACARONI.—
In buying macaroni, choose that of a large pipe; see that it is clean and white and that it has not been touched by insects. Half a pound makes one dish. If soaked before boiling it is apt to dissolve or go to pieces, but wash and drain it through cold water in a sieve. Have over the fire a large pan of boiling water, in which has been melted a piece of fresh butter the size of an egg. If boiled steadily, it will be quite tender in less than an hour; but do not boil it so long that the pipes break up and lose their shape. Having drained it well through a clean sieve, transfer it to a deep dish, dividing it into four layers, having first cut it into even lengths of two or three inches. Between the layers place on it seasoning of grated cheese of the very best quality, and bits of fresh butter, with some powdered mace. On the top layer, add to the covering of cheese and butter sufficient bread-crumbs to form a slight crust all over the surface. Brown it with a salamander or a red hot shovel. Or (omitting the cheese) you may dress it with rich gravy of roast meat.
For Sweet Macaroni.—Having boiled it in milk instead of water, drain it, and mix with it powdered mace and nutmeg, with butter, sugar, and rose or peach-water. Macaroni (like vermicelli) has in itself no taste, but is only made palatable by the manner of dressing it. Good soup is rather weakened than improved by the addition of macaroni.
COMMON OMELET.—
Beat five eggs till very light and thick. Stir gradually into the pan of eggs four table-spoonfuls of sifted flour. Thin the batter with a large tea-cup of milk. Take a yeast powder; dissolve the soda (from the blue paper) in a small quantity of tepid or lukewarm water, and stir it into the batter. In another cup melt the tartaric acid, (from the white paper;) stir that into the mixture, and stir the whole very hard. Have ready in a frying-pan a large portion of lard, boiling hot. Put in the omelet mixture, and fry it well. When one side is done turn it, and fry the other. To flavor this omelet, mix gradually into the batter either grated ham or smoked tongue; minced oysters; minced onion; mixed with sweet marjoram, or else some mushrooms chopped very fine.
For a Sweet Omelet, add to the above batter powdered sugar, nutmeg, mace, and powdered cinnamon.