One quart of tart, well-flavored cherries; two cupfuls of sugar; two cupfuls of water; one gill of brandy or one-half gill of maraschino.

Stone the cherries, remove the kernels from a dozen of the stones, rub them to a paste, and put with the crushed cherries. After these have stood together for an hour squeeze out the juice, add the sugar and water, stir until the sugar is dissolved, strain again, add the brandy or cordial, and freeze.