Vinegar's variety of uses comes in handy

No longer do I purchase vinegar in small bottles; I seem to use both the white and the apple cider vinegar in great proportions.

Both these varieties of vinegar are used for many reasons and for many purposes. Vinegar is a familiar ingredient in many condiments. It can be found in tomato ketchup, and it adds zip to salad dressing, mayonnaise and many sauces. It also is used to pickle foods.

Apple cider vinegar in particular has the reputation of being an almost magical tonic and one of the most healthful, nutrient-filled fluids known to mankind.

A teaspoon of this liquid supplies a generous portion of the building blocks needed to be a healthy person. Apple cider vinegar is said to be a time-honored prescription for those who want to retain vitality and good health well into old age.

Some of the remedies listed in Emily Thacker's "The Vinegar Book" are old-time beliefs, not scientifically proven cures.

Some of them are treasures that I say are tried and true and I want to share them with you:

FOR A HEALTHY, VITAL LIFE

Add a tablespoon of apple cider vinegar to a full glass of water and drink it down every day.

To stay healthy and alert: Combine 1 teaspoon of vinegar, 1 teaspoon of honey in a full glass of water. Take this tonic three times daily, 30 minutes before meals.

Apple cider vinegar contains a trace of needed calcium. It can also be used to dissolve calcium in soup bones. Several recent scientific reports show that when vinegar is added to the water in which soup bones are cooked, it leaches calcium from the bones and deposits it in the soup stock.

CHICKEN SOUP

1/2 cup vinegar

3 pounds chicken bones

3/4 cup tiny pasta

2 bouillon cubes

2 slightly beaten egg whites

2 tablespoons chopped parsley

Begin with a gallon of water and at least 1/2 cup vinegar. Gently simmer 2 or 3 pounds of bones (chicken wings are a good choice) for about 2 hours, uncovered. Strain the broth and skim off all fat. Strip the meat from the bones and add the chicken, pasta, and bouillon cubes to the stock. Bring to a boil and cook for 10 minutes. Remove from heat and immediately dribble the egg whites into the hot liquids, stirring continuously. Mix in the parsley and serve.

CHERRY-PINEAPPLE VINEGAR CAKE

1 cup milk

3 tablespoons vinegar

1 teaspoon soda

3/4 pounds flour

3/4 cup butter

3/4 cup brown sugar

1 teaspoon allspice

1/2 pound candied cherries

1/2 pound candied pineapple

Stir the vinegar into the milk, add the soda and stir briskly. Cream butter, sugar, and flour together and add allspice. Fold in the milk and beat well. Bake in a well-greased pan at 350 degrees for 1 hour.

SOUTHERN VINEGAR PIE

1 cup granulated sugar

1/4 cup vinegar, white distilled or apple cider

2 teaspoons lemon extract

2 tablespoons cornstarch

2 cups boiling water

2 large eggs, separated

3 tablespoons granulated sugar

1 (9-inch) pre-baked pie crust

Preheat oven to 350 degrees. In a saucepan, mix together first addition of sugar, vinegar, lemon extract and cornstarch; slowly add boiling water, stirring constantly, until mixture becomes thick. Remove from heat and let cool, about 30 minutes.

When cooled, whisk in egg yolks and pour into prepared pie shell (that has been prebaked for 10 to 12 minutes). Bake for 20 minutes, or until the center is set. Remove from oven and let cool; move oven rack up closer to broiler but with enough room to accommodate pie and preheat broiler.

Beat egg whites until they begin to hold soft peaks, then gradually add second addition of sugar while beating. Continue until all sugar is incorporated and egg whites are holding stiff, glossy peaks. Spread meringue on top of baked pie, randomly drawing spatula up to form little peaks; place under broiler until top is lightly brown, about 5 minutes.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.