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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR THE SICK

RASPBERRY VINEGAR
 

 To 1 gallon of fruit add 1/2 gallon of water. Mash fruit well and set it in a cool place to sour; stir the fruit once or twice daily. Let fruit set about 4 days, then strain juice off the fruit, put in a kettle and cook. Skim off carefully what comes to the top. Then add 1 pound of sugar to it, let it boil for 1/4 hour, and put in bottles. A couple of spoonfuls of the juice in a glass of ice water is a cooling drink.
 

Sister A. N. Ramseyer, Halstead, Kans.