Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . posed to the sun is best,covered with mosquito netting. Adding a little mother, or yeast,will hasten it. Vinegar can also be made from cider or any purefruit wine in the same way, but add a little sugar. Vinegar and yeast are best ke^jt in glass vessels; glazed ware isnot suitable, as their acids attack the glazing, extract its lead, andproduce the poisonous acetate of lead. See what we say aboutThe Utensils Used in our preceding ch
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . posed to the sun is best,covered with mosquito netting. Adding a little mother, or yeast,will hasten it. Vinegar can also be made from cider or any purefruit wine in the same way, but add a little sugar. Vinegar and yeast are best ke^jt in glass vessels; glazed ware isnot suitable, as their acids attack the glazing, extract its lead, andproduce the poisonous acetate of lead. See what we say aboutThe Utensils Used in our preceding chapter on Jams, Jellies,etc. It will apply for vinegar, also. Mother of vinegar is a fungus, or low form of plant life (the Mycodermi aceti).A little of this put into a sweet or alcoholic solution will soon convert it into aceticacid or vinegar. The plant may be divided and propagated to any extent. Vinegar can hardly be said to have any nutritive value, its office being to stim-ulate the nerves of taste, and to flavor various foods. It also has a powerful pre-servative action, preventing the decomposition of vegetable and animal sub-stances. 550 VINEGAR 551. APPLE VINEGAR.âWhen cooking apples, save the paringsand cores (if sound); they can be thrown into a jar from time to time,as they accumulate; add enough soft water to cover, and 1 cup ofsugar or molasses to each 7 or 8 quarts of water; keep out insects bycovering with netting; keep it in a warm place and it will form goodvinegar. BEET VINEGAR.âA good vinegar can bemade from beets by extracting the juice, aiidletting it stand in a warm place, or exposed tothe sun, covered with netting; a little yeast willhasten the process. CHERRY VINEGAR.âInto 1 quart of goodcider jput 4 lbs. cherries, mashed, and add theirstones, also; let stand 24 hours, and add 4 cherries without their stones; let stand 3days and strain (but do not squeeze) through athin bag; add 1 quart of sugar to each quart of beet. juice, and boil gently
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
