Vinaigrette

“ MAYONNAISE DRESSING. MRS. T. H. LINSLEY. Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one-fourth pound of butter, one teaspoon salt, one pint water, two tablespoons corn starch. Put the water and vinegar in granite iron vessel, and let come to a boil. Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a cool place. ”

“ It should be washed, dried, pounded, sifted, and stored in a glass jar, and covered close. It is common to find it growing damp in the salt-stands for the table. It should then be set by the fire to dry, and afterward be reduced to fine powder again. Few things are more disagreeable than coarse or damp salt on a table.
Vinegar is best made of wine or cider. Buy a keg or half-barrel of it, set it in the cellar, and then keep a supply for the casters in a bottle in the kitchen. If too strong, it eats the pickles. Much manufactured vinegar is sold that ruins pickles, and is unhealthful. ”

“ It is perfectly colourless, and its taste is very pungent and grateful. But the vinegar generally prepared for sale in this country is made from malt; which to be good should be of a pale brown colour, perfectly transparent, of a pleasant and rather pungent acid taste, but without acrimony, and a fragrant grateful odour. These are the readiest and best tests of good vinegar. But as a false strength is frequently given to it by adding oil of vitriol, sulphuric acid, or the extract of some acrid vegetable, as pellitory of Spain, capsicum, &c. ”

“ Draw off the vinegar, and return it scalding hot several times until the heads become tender.
35. Pickled (Rural New Yorker) .—Break the heads into small sprays, throw them into a kettle [Pg 217] of scalding brine; let them come to a boil, and drain carefully, so as not to break them; pack in stone or glass jars, and cover with scalding vinegar seasoned as follows: To one gallon of vinegar allow one cup of white sugar, half an ounce of mace, one ounce of peppercorns, two or three red pepper pods broken into bits, and a tablespoonful each of coriander seed, celery seed, and white mustard. ”

“ The antiseptic power of vinegar is employed with advantage in domestic economy for preserving from decay a variety of fruits, roots, leaves, and other parts of vegetables, which by a species of refinement and luxury, are often considered as condiments to improve the relish of several kinds of food. Their qualities, no doubt, depends almost entirely on the vinegar, spice, or salt imbibed by them.
The art of preparing vinegar pickles consists in impregnating the vegetable substances with the strongest vinegar, to which are usually added a portion of common salt, and the most heating spices. ”

“ Four quarts of cider vinegar, five pounds of sugar, a quarter of a pound of cinnamon, and two ounces of clove, to seven pounds of fruit. Scald the vinegar and sugar together, and take off the scum; add the spices and boil it up again, and pour it immediately upon the fruit. Scald the vinegar twice more at intervals of three or four days, and cover the jar close after it is poured in.
A less expensive way is found to be very good. Put four pounds of sugar to eight of fruit, half the quantity of spice, a spoonful of salt, and one also of powdered allspice. ”

“ Pickling consists in preserving fruits or other vegetable products in spiced vinegar, the details of the process differing slightly according to the product to be pickled. To make the spiced vinegar, place in a stoneware or enamelled boiling-pan a quart of strong vinegar, from half an ounce to four ounces of black peppercorns, a couple of ounces of crushed ginger, and from two to eight ounces of mustard seed. ”

“ But if you look for a white and clear salt, then the vineger must be distilled, else it doth not shoot into crystals, but remaineth a yellow liquor like unto honey, and it is also needless to make the solution in glasses, and by digestion continued for a long time, but it may as well be done in a glazed pot, viz. pouring the vinegar upon the Mineum in the pot, and boyling it on a coal fire; for you need not fear that any thing of the vinegar will evaporate, in regard that the lead keeps all the spirits, and lets only go an unsavory phlegm. ”

“ The two words I have just italicized explain why so many Americans imagine they do not like salads with vinegar and oil dressing. Unless the oil is good and the vinegar pure and fragrant such a salad does no good but may do much harm; and it is seldom that one can buy good oil and vinegar in a grocery store.
Of all the food adulterators none are more rascally and abundant than the makers of artificial vinegar. Pure vinegars made of cider, wine, or malt can be sold at a very good profit to the manufacturer and dealer at from ten to twenty cents a quart ”

“ Throw them into cold water as they are cleaned, which will make them keep their colour; next put them into a saucepan with a handful of salt upon them. Cover them close and set them over the fire four or five minutes, or till the heat draws the liquor from them; next lay them betwixt two dry cloths till they are cold; put them into glass bottles and fill them up with distilled vinegar, with a blade of mace, and a teaspoonful of sweet oil in every bottle; cork them up close and set them in a dry cool place; as a substitute for distilled vinegar, use white wine vinegar, or ale. ”

“ The strongest pickling vinegar of white wine should always be used for pickles; and for white pickles, use distilled vinegar. This method may be recommended for all such vegetables as, being hot themselves, do not require the addition of spice, and such as do not require to be softened by heat, as capsicum, chili, nasturtiums, button-onions, radish-pods, horseradish, garlic, and shalots. Half fill the jars with best vinegar, fill them up with the vegetables, and tie down immediately with bladder and leather. ”

“ Have ready made a pickle of strong vinegar; add to each quart 1 oz. ginger, 1 oz. strong pepper, 1 oz. eschalots, 1 oz. salt, 1⁄2 oz. allspice, and 1⁄2 a drachm of cayenne (some persons add garlic, brown mustard-seed, bay leaves, cloves, mace, chopped chilies, and horse-radish) ; put all into a stone jar, tie over a bladder wetted with vinegar, and over that a leather; keep it close by the side of the fire two days and nights; shake it frequently. Put the walnuts into jars, and pour the pickle hot over them; when cold, put in bungs, and tie wetted bladder over. ”

“ The young leaves are said to be used in pickles, soups and sauces, and even in salads. For the last purpose they are rather strong to suit most people, and for the others the seeds are far more popular.
Dill vinegar is a popular household condiment. It is made by soaking the seed in good vinegar for a few days before using. The quantity of ingredients to use is immaterial. Only a certain amount of the flavor can be dissolved by the vinegar, and as few samples of vinegar are alike, the quantities both to mix and of the decoction to use must be left to the housewife. ”

“ And vinegar, as it contains much vinous spirit, is probably a noxious part of our diet. And the distilled vinegar, which is commonly sold in the shops, is truly poisonous, as it is generally distilled by means of a pewter or leaden alembic-head or worm-tube, and abounds with lead ”

“ I do not recommend vinegar partly because it is seldom pure, and one never can tell what combination of chemicals it contains. Lemon juice is preferable even to the best vinegar for the purpose of salad dressing. Celery, lettuce, tomatoes, onions, water-cress, parsley, cucumbers, and other foods of this character are suitable for salad purposes. Spinach, dandelion leaves, and other greens can be recommended in their cooked form, and it is unnecessary to add that virtually all cooked vegetables are of value. ”

“ The vapour of vinegar inhaled greatly relieves hoarseness, and, diluted as a gargle, is useful in throat complaints.
Honey and honey vinegar in equal quantities, and taken a teaspoonful at a time, is an excellent remedy for sore throat and cough.
Mixed with water it is cooling and invigorating for sponging the body.
Taken in moderation, owing to its effect upon fatty and other substances, vinegar is an aid to digestion. Pure vinegar is usually only unwholesome if taken in large quantities. [Pg 15]
Raspberry Vinegar.—Pour 1 pint of honey vinegar on a quart of bruised raspberries. ”

“ Some persons prefer less vinegar, and reduce the amount to 2-1/2 tablespoons vinegar to 10 of oil.
Cooked Salad Dressing.—
[152] Heat the vinegar in the upper part of double boiler over direct heat. Sift the flour, mustard, salt and pepper thoroughly. Pour the boiling vinegar gradually upon the mixture, stirring constantly. Return to the upper part of the double boiler and cook over hot water until the mixture thickens, stirring constantly. Add the butter and remove from the fire. Chill before using.
Mayonnaise.—
Have the ingredients chilled, Place the mixing bowl in crushed ice. ”

“ Any of these vinegars may be used to form the base of chilli, tarragon, or eschalot vinegar, the ingredients from which they take their name being steeped in the vinegar until the desired flavour is imparted. An inferior variety of vinegar is distilled from wood, but it is somewhat lacking in flavour, and consequently considered suitable only for pickling purposes. Vinegar serves many useful purposes in cookery: it enters largely into the composition of many sauces, and greatly assists in softening the fibres of tough meat. ”

“ Ingredients.—Cauliflowers, onions, gherkins, French beans, capsicums, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704) , mustard, turmeric, curry powder.
Method.—Divide the vegetables into convenient pieces, throw them into boiling brine sufficiently strong to float an egg, and cook for 3 minutes. Drain well, spread them on large dishes, and let them remain in the sun until perfectly dry. Prepare the vinegar as directed and add 1⁄2 an oz. each of turmeric and curry powder to each quart of vinegar. Also allow to each quart of vinegar 1 oz. ”

“ This time take the best cider vinegar; put salt in it till it will bear an egg and add to it mace, sliced nutmeg, and scraped horse-radish, in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts. Boil the spice and vinegar about ten minutes, and then pour it, hot on the walnuts. Cover the jar closely with a cork and leather, and set it away, leaving the vine leaves with the walnuts. When you take any out for use, disturb the others as little as possible, and do not put back again any that may be left. ”

“ Do not keep pickles in common earthen ware, as the glazing contains lead, and combines with the vinegar.
Vinegar for pickling should be sharp, but not the sharpest kind, as it injures the pickles. If you use copper, bell metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a tablespoonful of alum and a tea-cup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger-root, and spices of all sorts in it, and you have vinegar prepared for any kind of common pickling. ”

“ If, in like manner, 10 c.c. of the vinegar is exactly measured off by the pipette into a small light porcelain dish, and then evaporated fully to dryness over boiling water, the number of grammes weight gained by the dish, when multiplied by ten, gives the percentage of solid residue contained in the vinegar.
There are certain characteristics peculiar to the residue of a pure cider vinegar, the principal of which are the following:—It will be about 3 per cent. in weight, and never less than 2 per cent. It is always soft, viscid, of apple flavour, somewhat acid and astringent in taste. ”

“ Success will not be obtained if the right vinegar is not procured, therefore we advise our friends who wish to excel in making a French salad to procure a bottle of the best French vinegar, flavoured with Tarragon or not as the taste may dictate. Those persons living in or near London, can purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at whose establishment the quality of this important ingredient in a salad can be relied on. Time.—To be stirred at least 5 minutes after all the ingredients are put in. Sufficient. Allow 2 moderate-sized lettuces for 4 persons. ”

“ If you have not any distilled vinegar, you may use white wine vinegar, or even allegar, but it must be boiled with a little mace, salt, and a few slices of ginger; it must be cold before you pour it on your mushrooms. If your vinegar or allegar is too sharp, it will make your mushrooms soft; neither will they keep so long, or appear so white. ”

“ Ordinary or table vinegars, which contain, in addition to acetic acid, small quantities of alcohol, higher acids such as tartaric and succinic, various esters, albuminous substances, &c., are produced solely by acetous fermentation, wood vinegar being only employed in certain arts. Ordinary vinegar has been known from the earliest times, and its power of combining with or dissolving mineral substances caused the alchemists to investigate its preparation and properties. ”

“ Ingredients.—1 quart of French white-wine vinegar, the finely-grated rinds of 2 lemons, 12 shallots, 4 cloves of garlic, 2 tablespoonfuls of coriander seed, 1 teaspoonful of ground ginger, 1 teaspoonful of salt, 1 level teaspoonful of cayenne.
Method.—Pound all the dry ingredients well together, and put them into an earthenware vessel. Boil the vinegar, and add it, boiling hot, to the pounded preparation. When quite cold, pour into small bottles, cork tightly, and store for use. ”