The Dixie Cook-Book

“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

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Tarragon Vinegar

Gather the tarragon just before it blossoms, strip it from the larger stalks and put it into small stone jars or wide-necked bottle; stalks and put it into small stone jars or wide-necked bottle; and in doing this twist the branches, bruising the leaves. Pour over it vinegar enough to cover; let it stand two months or longer, pour off, strain, and put into small dry bottles, cork well and use as sauce for meats.

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