CELERY VINEGAR.
560. Put half a pint of celery seed into a quart of vinegar; bottle it, and in a month it will be fit for use. It must be strained before it is put in the castor bottle.
PEPPER VINEGAR.
561. Put the coral peppers in a bottle, and pour over vinegar enough to cover them.
MOLASSES CANDY.
562. One quart of West India molasses,
Half a pound of brown sugar,
The juice of one lemon.
Put the molasses in a kettle with the sugar, boil it over a slow, steady fire till it is done, which you can easily tell by dropping a little in cold water, if done it will be crisp, if not, it will be stringy. A good way to judge if it is boiled enough is to let it boil till it stops bubbling. Stir it very frequently, and just before it is taken off the fire add the lemon-juice. Butter a shallow tin pan, and pour it in to get cold.
Molasses candy may be flavored with any thing you choose. Some flavor with lemon, and add roasted ground-nuts, or almonds blanched.