Macedoine Of Fruits In Syrup

Put twelve ounces of loaf sugar to boil with a pint and a half of water until it reaches the consistencv of cream, then strain it and mix with it a tablespoonful of Noyeau or Maraschino syrup, one table-spoonful of brandy, colour with a little liquid carmine; then add a pint and a half of ripe picked fruits, such as strawberries and cherries stoned, slices of pineapple and melon, skinned and stoned grapes, and sliced peaches and apricots; leave on ice till wanted, then serve in a pile. This macedoine can be served for a sweet for dinner or luncheon, either plain or with custard or with frozen or whipped cream or ice.

Macedoine Of Fruits, Hot

Take any kind of fresh ripe or prepared fruits, such as stoned cherries and their kernels, slices of apricots, peaches, picked strawberries (if large cut them into halves), grapes, currants, etc.; mix with a little liqueur, such as Maraschino, Kirsch, or Noyeau. colour with a few drops of Marshall's Liquid Carmine, make hot in the bain-marie and use for garnishing hot cakes or puddings, or serve as a separate dish for luncheon or dinner.

Macedoine Of Fruits, Cold

Take any nice fresh raw ripe fruits, such as strawberries and cherries (that have been cut in halves, and the kernels removed and thrown in), and grapes that have been skinned and freed from pips; mix well with Noyeau liqueur, sweeten with a little castor sugar, colour with a little carmine, set on ice till perfectly cold, and use as a garnish or for a separate dish for dinner or luncheon.

Ginger Brandy

Crush some white root ginger thoroughly in a mortar, then lay it in a jar with the best loaf sugar, and the thinly-pared rind of a lemon; add the brandy, and let it all steep together for about a week, according to the strength of the ginger flavour desired; stir occasionally, and then strain and bottle for use. The proportions are - one ounce of ginger, one pound of sugar, and the peel of one large lemon to each two and a half pints of brandy.

Preserved Greengages

Choose large greengages, when they begin to soften; split them in halves, without peeling them; remove the stones, then weigh an equal quantity of castor sugar and sprinkle half of it over the fruit; leave it in a cool place till the next day; crack the stones and take out the kernels and skin them; drain the syrup from the fruit the next day and boil it up with the remaining sugar; let it boil gently for about ten or twelve minutes, keeping it well skimmed; add the fruit and the kernels and let it simmer, keeping it well skimmed till clear; put it into jars, leave till the next day, and then cut round pieces of foolscap paper to fit the jars; steep these in brandy and place them on the fruit; cover the jars over with bladder, and tie down and store away.

Greengages In Brandy

The fruit should not be over-ripe, but must be quite sound; allow ten ounces of sugar to each pound of fruit; boil the sugar with a quarter of a pint of water to each pound, and when dissolved pour it, quite boiling, on the fruit; let the fruit remain in this syrup for two days, then boil them very carefully till they are clear and not broken (this will take about twenty minutes); take them from the pan with a slice or spoon and put them in wide-mouthed bottles; boil the syrup up again for ten minutes, let it cool, then add an equal quantity of good brandy; let it cool and then fill up the bottles; cover the bottles with bladder and keep in a cool dry place.