Cherry Brandy

Ingredients

• five tablespoonfuls of sugar
• as much good brandy

Method

1. 1

   Wash and crush cherries, mix with sugar in jars, pour in brandy until it percolates through the fruit.

2. 2

   Renew as it absorbs, cover, and leave for four months.

3. 3

   Crush contents and serve as a liqueur.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 40. The excerpt below is the record exactly as published.

tablespoon- fuls of sugar beaten up with the yolks of four eggs ; add a cupful of dried cur- rants and half a cupful of blanched and chopped almonds, and, finally, the whipped whites of the eggs. Bake in a moderate oven for twenty-five to thirty minutes. 146 AUGUST 22D ''Like a forked radish, with a head fantastically carved upon it" — ^Shakespeare ("Henry IV."). THE white leaves of chicory mixed with thin slices of young radishes and ornamented with the whole radishes as " fantastically carved " as you may choose, make a delicious mid- summer salad, dressed either with a French dressing or mayonnaise. AUGUST 23D '"Veil,' said Sam, 'this is comin' it rayther pow- erful, this is. I never heard a biled leg o' mutton called a swarry afore. I wonder wot the)r'd call a roast one.'" — Chasles Dickens ("Pickwick Papers"). REMOVE the fat from the leg of mutton to be boiled, and put it into fast boiling water. After fifteen minutes move to a place on the range where it will only simmer. Allow twelve minutes for each pound if you wish it cooked rare, fifteen minutes if well done. Serve with a white or butter sauce, to which half a cup of capers has been added, or, a very good substitute, an equal quantity of chopped gherkins. 147 AUGUST 24TH Soup, fish, — shall I have three sorts of fish? I will; they are cheap in this market."— Chables Rkade ("Peg Wofl&ngton"). THE cheap perch may be made into a tempting dish for luncheon or dinner when stewed and served with an oyster sauce. Put half a dozen perch into a kettle with half a pint of boiling water, in which has been dissolved a teaspoonful of salt. Cook five minutes. To make the sauce, heat twenty-five oys- ters in their liquor. When they begin to boil take out the oysters and skim the liquor. Add to it a cupful of sweet milk and cream, and when it boils add a table- spoonful of butter and flour rubbed to- gether. Season with salt and pepper; add the oysters, let it boil up once. Pour the sauce in a dish and add the fish. AUGUST 2STH "An exquisite and poignant sauce, for which I'll say unto my cook, 'Tnere's gold, go forth and be a knight' "—Ben Jonson ("The Mchemist"). BfiARNAISE sauce is the most delicate of poignant sauces to eat with fish or to serve with any kind of meat or fish croquettes. It is made 148 of the yolks of four eggs, four table- spoonfuls of butter, half a teaspoonful of vinegar, a dash of cayenne pepper, three teaspoonfuls of lemon juice and one of tarragon vinegar, one teaspoonful of onion juice, one of chopped parsley and one of capers. Stir the butter in a hot cup until creamy; add the beaten yolks of the eggs. Then add all the other ingredients, except the parsley and capers, and beat again. Cook over boil- ing water for three minutes, stirring constantly; add the parsley and capers, and serve at once. AUGUST 26th ''Miss Barker, in her former sphere, had, I dare say, been made acquainted with the beverage they call cherry-brandy." — ^Mss. Gaskell (" CraiSord"). THE wild cherries are used for the cherry brandy or "cherry bounce" so familiar to readers of English novels. Wash the cherries; crush them slightly, and allow five table- spocHifuls of sugar to each quart jar; when the cherries and sugar are well mixed in the jars, pour in as much good brandy

Cook this with the app: pantry check, scaling, and the assistant.