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.