[RASPBERRY VINEGAR.]
Put a pound of fine fruit into a bowl and pour over it a quart of the best wine or cider vinegar. Next day strain the liquor on a pound of fresh raspberries. The following day do the same. Do not squeeze the fruit, but drain as dry as possible by lightly pressing it. The last time strain it through muslin previously wet with vinegar to prevent waste. Put into a preserving kettle with a pound of sugar to every pint of juice. Stir until the sugar is melted and let it cook gently for five minutes, skim it. When cold, bottle and cork well.
Sweet Sauces.
[FRUIT SAUCE.]
Put a cupful of granulated sugar in a saucepan, pour over it two and a half cupfuls of boiling water, let it boil a few minutes, then add two heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch rubbed to a paste with a little cold water, then add a cupful of canned fruit or a glass of any kind of fruit or jelly liked and the juice of a lemon. Press through a fine sieve and serve with fritters or puddings.
[FRESH FRUIT SAUCE.]
Follow the [above recipe], using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon.