Every creole housewife keeps on hand a bottle of Pepper Vinegar. It is made by filling a pint bottle about half full of small Cherry Peppers or Chili Peppers, red and green, and then filling up with the best French Vinegar or cider. Bottle well, and in about a week it will be ready for use. A peculiarity about this Pepper Vinegar is that the older it grows, the better it is, and that the bottle may be filled again and again as it diminishes, without adding new Peppers. It is very strong and hot, and a few drops in one’s soup or salad will be found quite sufficient.