There are many kinds of vinegars; those used for pickling and those used for flavoring. Pure cider vinegar and pure maple sugar vinegar are (See Page 449.) generally considered the most healthful. To impart an acid, however, to most of the commonly-used side dishes I would suggest, where practicable, the use of lemons. The latter is perfectly healthy, being a pure fruit product and as it has not undergone the process of fermentation it naturally commends itself to every housewife who looks after the hygiene of the family. A. C. C.

Life Forces For The Sick And Convalescent.

1-3-4. Fresh Fruits and How to Serve Them. (See Pages 445 to 550).

2. Unfermented Grape Juice. (See Page 372).

Sweetmeats For Social Gatherings.

1. Theresa's Stuffed Prunes.

2. Fig Bars or Almond Squares. (See Page 266).

3. Elsie's Almond Macaroons. (See Page 277).

4. Oranges in Fancy Shapes, (See Page 448).

5. Washed Figs. (How to Serve).

6. Dates Stuffed with Blanched Almonds.

Vinegar

Home-Made Table Vinegar

Put in an open cask four gallons of good cider and one gallon of molasses; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In four weeks it will be good vinegar. If cider cannot be obtained use rainwater although it will take longer, probably four or five weeks, to make a very sharp vinegar.

N. M. Heinz.

Strong Cider Vinegar For Pickling

Take three gallons of good cider and mix thoroughly with three pounds of honey or brown sugar, pour into a cask and let stand for six months. Vinegar will then be so strong as to make it necessary to dilute for table use. N. M. Heinz.

Honey Vinegar

Mix in the proportion of eight quarts of warm water to one quart of honey. Let it stand in a warm room or in the sun until it passes through the stage of fermentation. A fine white vinegar will form. E. S. F.

Tarragon Vinegar

Put into a glass can one cupful of fresh tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and let stand for two weeks, shaking frequently. Strain through a flannel bag. Pour into small bottles, cork, and keep in a cool place to use for salads and fish sauces.

A. F. M.

Beer Vinegar

Take the juice of one bushel of sugar beets. Wash, grate and extract the juice. Put the liquid in an empty barrel, cover with gauze and set in the sun. In twelve or fifteen days it will be fit for use. C. A. T.

Sorghum Vinegar

To one gallon of the sorghum add four times as much warm water. Mix thoroughly, put in an open jar. Tie a coarse cloth over the top. Place where it is light and warm and stir occasionally. M. F. O.

Horseradish Vinegar

Put into a jar four ounces of grated horseradish, one teaspoonful of cayenne, two teaspoonfuls of salt, and one tablespoonful of mustard; pour over them one quart of boiling vinegar and set the covered jar by the fire for two weeks; then boil up the vinegar, let it cool,strain through a jelly bag and bottle. It is an excellent relish for salads, cold meats, etc.

R. E. S.

Maple Sugar Vinegar

Put into an open cask the scraping of maple sugar, odd bits of maple syrup and the rinsings of granite pans in which has been cooked maple syrup; add a little warm water and let stand in the sun covered with a gauze until it ferments. D. Z.

Economical Vinegar

Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make good vinegar.

H. F. L.

Spiced Vinegar

One gallon of cider vinegar, one pound of sugar, one tablespoonful of allspice, three tablespoonfuls of mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, one tablespoonful of cinnamon, and one teacupful of grated horseradish. F. E. P.

Raspberry Vinegar

Put one pound of ripe red or black raspberries into a granite bowl and pour upon it a quart of the best white wine vinegar; next day strain the liquor off the raspberries; the following day do the same but do not squeeze the fruit. Put all together and bottle. M. B. C.

Celery Vinegar For Flavorings

One quart of fresh celery, chopped fine, one quart of cider vinegar; one tablespoonful of salt and one of brown sugar. Put the celery in a jar, heat the vinegar, sugar and salt; pour boiling hot over the celery, let cool, cover it tightly and set away. In two weeks strain and bottle. One-fourth of a pound of celery seed can be substituted instead of the fresh celery if more convenient. M. A. I.