(3660). Brandy Cherries (Cerises A L'Eau De Vie)

Cook two and a half pounds of sugar to "small crack" (No. 171); as soon as it reaches this degree take the pan from the fire and add slowly to it one gallon of brandy and a fourth part of a vanilla bean; leave this till cold. Cut off half of the cherry stalks, range the fruit in glass bottles and cover with the above liquid. Cork the bottles hermetically when the cherries are cold and put away in a cool place.

(3661). Brandy Figs (Figues A L'Eau De Vie)

Have some white even-sized figs; prick and leave them to soak for twelve hours in salted water. Parboil them properly, keeping them firm, then drain and refresh by throwing them into a plentiful supply of cold salted water and leave them to steep for two or three days; now put them in a copper pan and cover with a hot twenty-two degree syrup so that they macerate for six hours; afterward drain off this syrup, add to it more sugar and let cook to twenty-five degrees; when this is cold pour it over the figs; repeat this operation until the sugar attains thirty degrees. Drain the figs well, put them into glass jars and cover with brandy; let macerate for six weeks, then add for every quart of brandy two gills of thirty-degree syrup.

(3662). Brandy Greengages (Reines Claudes A L'Eau De Vie)

Take fine sound greengages; prick over and blanch; have them resume their former green color the same as for preserved greengages (No. 3679), and when well refreshed drain again and arrange them in glass jars, each one to contain a vanilla bean; cover with good white brandy and cork the jars hermetically; leave them thus for fifteen days. After this lapse of time drain oft the brandy and add some sugar to it, allowing three pounds for each gallon of liquid; stir well together; when the sugar is dissolved pour it over the fruits; close the jars hermetically and leave them in a cool place.

(3663). Brandy Peaches (Pcches A L'Eau De Vie)

Let the peaches be white and sound; rub with a cloth to remove their down, prick the surfaces and lay them in cold water; drain this off and place them in a basin, covering with fresh cold water into which has been added a small piece of alum; set the basin on the fire and as soon as the liquid begins to heat stir the fruits about from time to time, and when they float on top of the liquid remove and throw them again into cold water. Drain and arrange them in one-quart glass jars, having a quarter of a vanilla stick in each, and cover with good white brandy. Close the bottles hermetically and stand them in a cool place to leave for fifteen days, and then drain off the brandy into a basin, add sugar to it, allowing three pounds for each gallon; stir well to melt the sugar, then pour this liquor over the peaches; cork the jars so no air whatever can enter and lay aside in a cool place.