1933 The Bon Vivant's Companion by George A Zabriskie

, The don Vivant's Companion

77

Shrubs

BRANDY SHRUB To the thin rinds of two lemons, and the juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf sugar; run it through a jelly bag, and bottle it. CHERRY SHRUB Pick ripe acid cherries from the stem; put them in an earthen pot; place that in an iron pot of water; boil until the juice is extraded; strain it through a cloth thick enough to retain the pulp; and sweeten it to your taste. When perfedly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela will answer instead of the brandy, though not so good.

CURRANT SHRUB 1 pound of sugar 1 pint of strained currant juice

Boil it gently eight or ten minutes, skimming it well; take it offand, whenlukewarm, add half a pint of brandy to every pint of shrub. Bottle tight.