Recipe: Home-Made Table Vinegar

Put in an open cask four gallons of warm rain-water, one gallon of common molasses and two quarts of yeast; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it will be good vinegar. If cider can be used in place of rain-water the vinegar will make much sooner—will not take over a week to make a very sharp vinegar. Excellent for pickling purposes.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Rasberry Vinegar, No. 2

Turn over a quart or ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice and put in a pint of good brandy. Seal it up in bottles, air-tight, and lay them on their sides in the cellar; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water. Fine.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Raspberry Vinegar, No. 1

Put a quart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty-four hours, then strain through a flannel bag and pour this liquor on another quart of berries; do this for three or four days successively and strain it; make it very sweet with loaf sugar; bottle and seal it.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Pineapple Vinegar

Cover sliced pineapples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar.
Boil it altogether about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass of ice-cold water, to drink in warm weather.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Formula for Making Gallons of Breakfast Cocoa

  •  ½ a pound of Walter Baker & Co.’s Cocoa,
  •  1 ½ gallons of water, hot,
  •  1 ½ gallons of milk, hot.

This should not be allowed to boil. Either make it in a large double-boiler, or a large Saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Capillaire

Powder eight pounds of loaf-sugar, and wet it with three pints of water and three eggs well beaten with their shells. Stir the whole mass very hard, and boil it twice over, skimming it well. Then strain it, and stir in two Wine glasses of orange flower water. Bottle it, and use it for a summer draught, mixed with a little lemon juice and water; or you may sweeten punch with it.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Wine Whey

Sweeten one pint of milk to taste, and when boiling, throw in two Wine-glasses of sherry; when the curd forms, strain the whey through a muslin bag into tumblers.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)