Growing up, my mom was a firm believer in the natural healing powers of vinegar. It’s fascinating to realize how many of her remedies still hold true today. In a world that now embraces eco-friendly solutions, she was ahead of her time.
Whenever I felt a scratchy throat, apple cider vinegar was my go-to. Mom had me gargle two tablespoons mixed in a glass of warm water, repeating as needed until I felt relief.
Living on a farm in the Midwest meant summer was synonymous with mosquitoes, and I was their favorite target. Mom would soak cotton balls in apple cider vinegar and dab them on my bites to alleviate the itching—this even worked wonders for sunburns! While I appreciated the relief, I often complained about smelling like a salad, but my protests fell on deaf ears.
Each summer, we planted a vibrant garden, yielding a variety of vegetables, including tomatoes, potatoes, green beans, and more. Mom taught me a clever trick for cleaning our freshly picked produce: soaking or gently washing them in a mixture of one part vinegar (either apple cider or white distilled) to three parts warm water. After a rinse in cold water and a gentle pat dry, our veggies were ready for the table. She also had a knack for arranging flowers, using a mix of tepid water, two tablespoons of vinegar, and a teaspoon of sugar to keep them fresh longer.
Mom was particularly meticulous about clean windows, and she turned to her tried-and-true vinegar solution for that task as well. A spray bottle filled with two tablespoons of white vinegar and four cups of water was always at the ready. Her secret to achieving streak-free shine? Drying the windows with crumpled newspaper.
But perhaps her most cherished use of vinegar was as the secret ingredient in the most delicious chocolate cake I’ve ever tasted—my “Magic Chocolate Cake.” This recipe has been passed down through generations, and I hope to keep the tradition alive.
Magic Chocolate Cake Recipe
Sift together:
- 1 3/4 cups sifted flour
- 1 cup granulated sugar
- 1/4 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
Then, add and beat well:
- 1/3 cup soft shortening
- 1 1/2 tsp. vanilla
- 1 tbsp. vinegar (white or cider)
- 1 cup cold water
Pour the batter into a greased 8-inch square pan dusted with cocoa. Bake in a preheated 350-degree oven on the center rack for 30-45 minutes or until it’s done. Pro tip: Check doneness by inserting a toothpick in the center; it should come out slightly moist.
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In summary, my mom was a true innovator, using vinegar in countless ways that still resonate today, from home remedies to delicious desserts. Her legacy lives on through her recipes and methods, reminding us of the simpler, effective solutions that nature provides.
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