Raspberry Vinaigrette Dressing:

1 qt. Vinegar
6 qts. Raspberries
sugar
Pour one quart vinegar over 3 quarts of raspberries in an earthen vessel.
Let stand 24 hours or longer, strain it.
Pour this liquid over 3 quarts of fresh raspberries and let stand again for 24 hours:
strain and to the liquid add one pound of sugar for each pint of juice.
Boil for twenty minutes, skimming well. Bottle when cool.