FRUITS IN BRANDY.
_Cherries in Brandy._
PUT your cherries into jars, and to a quart of French brandy, allow half
a pint of clarified sugar: mix your sugar and brandy, cover the cherries
with it, let them stand a month, then fill the jars again, and cover
them up for use.
N.B. The morello cherries are the most proper, and you may infuse
rasberries, or mulberries, in the same manner.
_Apricots in Brandy._
TAKE a pan and half, fill it with pump water, put in a little clarified
sugar; then put in your apricots, and scald them till tender; put them
into cold water with a piece of allum in it; let them lay in that state
for two hours till quite cold; put them in jars, and cover them with
white French brandy: to two quarts of brandy, allow three pints of
clarified sugar.
_Peaches in Brandy._
WIPE the down off your peaches, prick them with a small knife in three
places, scald them in some water, with the juice of three or four lemons
in it; then take them out, put them in jars, and cover them with white
brandy: to two quarts of brandy, put three pints of clarified sugar.
_Mogul Plums in Brandy._
TAKE your mogul plums when they are half preserved, drain them dry, put
them in jars and cover them with brandy. To a quart of brandy, allow
half a pint of clarified sugar.
_Green Gages in Brandy._
These are prepared in the same manner as any green plum.
_Pears in Brandy._
SCALD your pears tender, with some lemon juice in the water: put them
into cold water and pare the rind off; lay them in allum and water all
night, to keep them white; then drain and put them into jars: to a quart
of brandy, allow a pint of clarified sugar.
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