By Ginger Isham
Best French Dressing
Soak a clove of garlic, cut in half , in 1 cup vinegar for at least 30 minutes. Remove the garlic and save for a soup.
1 tablespoon dry mustard
1 tablespoon sugar
1 teaspoon salt (I use less)
1 teaspoon paprika
1 and ½ cups salad oil
Mix all together. Can use different flavored vinegars.
Green Salad for Calcium
Mixer of torn greens such as spinach, collards, beet tops, kale, lettuce leaves. Crumble feta cheese over greens. Sprinkle with dressing made of 2 tablespoons cider vinegar, 2 tablespoons honey, and 2 tablespoons water.
For the Grill
Soak meat, fish or poultry in an inexpensive balsamic vinegar before cooking on grill. Baste frequently with the vinegar.
The best and original balsamic vinegar comes from Italy, where it is aged in barrels made of ash, cherry, juniper, beech, chestnut, locust, mulberry or red, white or French oak.
Fun for the Kids
Soak eggs for 24 hours in vinegar and then drain and soak again. Soon all the eggshells will disappear and you can see clear, wiggly eggs.
Mix equal parts vinegar and water. Take a handful of mothballs and sprinkle baking soda over them. Put in a tall, clear vase. Pour the vinegar water over them slowly and watch them dance.
Homemade Citrus Vinegar
Mix 3 cups white vinegar and heat to just before boiling. Pour this over 1 and ½ cups sugar and ½ cup of thin strips of orange, grapefruit and lemon peel.
Hard boil eggs. Remove shells. Push 5 or 6 whole cloves in each egg. Cover the eggs with vinegar and leave in frig for several days. You can add pepper, mustard or salt to the vinegar if you wish.
On a different note – In the 1600s and 1700s, women carried little boxes called vinaigrettes that held vinegar soaked sponges. There were openings in the top of the boxes so that the women could sniff the vinegar to protect them from foul odors and diseases. These boxes were made of silver or gold.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.