Syrup for Fruit Sauce

Original Recipe

An excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels; seed the cherries and let them stand in a bowl over night; in the morning, press them through a fine cloth, which has been dipped in boiling water, weigh the juice, add the sugar, boil fifteen minutes, removing all the scum. Fill small bottles that are perfectly dry with the syrup; when it is cold, cork the bottles tightly, seal them and keep them in a cool place, standing upright. Most excellent to put into pudding sauces. ROSE BRANDY. (For Cakes and Puddings.) Gather the leaves of roses while the dew is on them, and as soon as they open put them into a wide-mouthed bottle, and when the bottle is full pour in the best of fourth proof French brandy. It will be fit for use in three or four weeks and may be frequently replenished. It is sometimes considered preferable to wine as a flavoring to pastries and pudding sauces. LEMON BRANDY. (For Cakes and Puddings.) When you use lemons for punch or lemonade, do not throw away the peels but cut them in small pieces--the thin yellow outside (the thick part is not good)--and put them in a glass jar or bottle of brandy. You will find this brandy useful for many purposes. In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy.