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Page 8 · column 5 of 7 · from the scan, no model involved
Do not use metal. Cover container ; ; with a doth. Stir with a wooden spoon eveiy day. After the first - week, taste for strength and add more herbs or vinegar. Continue to stir every day. At . the end of 8 ' weeks, strain through cheesedoth and bottle. The vinegar can be used on' cooked vegetables, in salads, and as (Makes about 1V4 cups) 1/2 teaspoon pepper 1 teaspoon paprika 1 teaspoon sugar 1/2 teaspoon dry mustard-■ 1/3 to 1/2 cup Mixed Herb ITmegar
1 cup salad oil Mix dry ingredients in jar. Add a small amount of the vinegar; mix well Add remaining vinegar and the oil Stir and use about 2 teaspoons for each serving ofvegetable salad., Chili sauce Makes 3 cups 2 cans (16 ounces each) unsalted tomato puree 1/2 cup chopped onion 1/2 cup vinegar 1/2 cup sugar
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