178 FRUIT RECIPES 



strain, mashing fruit to extract juice. To juice add four 

 pounds sugar and place in a cask. Wash fruit pulp in 

 half-gallon each of water and spirits; mash and strain 

 again; add two more pounds sugar and pour in with first 

 liquor (in cask). May be used in a month but improves 

 with age. 



WHITE CURRANT BRANDY 



To each half-gallon currant juice add one quart spirits 

 and two pounds sugar. Let stand undisturbed three 

 months before bottling. 



CURRANT VINEGAR 



Pour juice from two gallons mashed currants in a barrel ; 

 wash remaining pulp in water; add to it two gallons molas- 

 ses; strain when dissolved and pour also into the barrel 

 with enough soft water to fill barrel two-thirds full. Dis- 

 solve meantime a cup of strong yeast in a gallon of water 

 and add to the mixture. Place barrel in sun and while 

 fermenting shake often. The autumn following add 

 eight gallons water. 



CURRANT PUNCH 



Make a syrup of a pint each of sugar and water, boiling 

 and skimming. Add juice of an orange and lemon ; strain, 

 and mix in a glass of currant jelly or half pint currant 

 juice. Let cool, then add shaved ice and charged water. 



DRIED GARDEN CURRANTS 



Pick just before ripe; stew without crushing in a little 

 sugar; spread on plates, with sugar strewn thickly over, and 

 dry in the sun. To be eaten as they are as a relish, or as 

 confection with desserts. May also be soaked over night 

 and stewed for sauce. 



