1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

110 A COMPLETE BUFFET MANUAL. OR

FRUIT BRAI^DIES.

CHBRRY BRANDY.

Bruise 3 lbs. of black cherries, wild ones preferable, cracking the stones; put the mass into a jar, with a few young cherry leaves. Add 3 pints of brandy or pure spirit; in three months strain off. Add 2 lbs. of clear sugar, after which it will be ready for use In a week. OABRAWAY BRANDY. Steep 1 02. of carraway seed, bruised, in 1 pint of brandy. In one week strain. Add 6 ounces of loaf sugar. CURRANT BRANDY. Take 1 quart of black or red currants, and fill up with 1 quart of brandy. In two months strain, and add sugar to taste.

GINGRR BRANDY.

Bruise 1 02. of ginger, add 1 bottle of brandy. Syrup to taste.

BLACKBERRY BRANDY.

% oz. cardamom seeds, ground. 1 oz. cinnamon. % 02. mace. % oz. cloves. 3 gallons juice of blackberry.