CHERRY SYRUP

Mash and pound the cherries until the stones are all broken, then press through a cloth.  Use a pound of sugar to a quart of juice; boil, skim and bottle.  When cold, seal.

CHERRY BRANDY

To one gallon of brandy allow two quarts of cherries.  Mash and pound them until all the stones are broken, put in the brandy and add a pound of cut loaf sugar.  Set in the sun for two or three weeks, shake daily, strain and bottle.

CHERRY BOUNCE

The little wild cherry is excellent for this purpose, as the stone kernels contain alcohol.  Wash carefully, sugar plentifully, and add whole spice, cloves (with the heads removed) and stick cinnamon.  Fewer cloves than the other spices.  Get good whiskey and allow one-half as much cherries as whiskey.  To a quart bottle allow scant half pint sugared cherries to one and one-half pints of whiskey.  Bottle and seal.  Let stand at least two months.  Open, shake bottle well and taste, and if necessary add more sugar.  Seal again, and let stand another month.  Is not good under three months and the older it gets the finer it becomes.

CIDER EGG NOG

Break six eggs, put the yolks in one dish, the whites in another.  To each yolk add a tablespoon of granulated sugar, beat the yolks and sugar to a foam; then flavor with a little grated nutmeg, stirring it well through the mixture; then add a half pint of hot sweet cider to each egg, beat it well through and pour into a hot punch bowl.  Beat the whites of the eggs to a stiff froth with a little sugar and cover the surface of the punch.  Serve in cups.

TOM AND JERRY (Non-Alcoholic)

Beat six eggs and six tablespoons of sugar to a stiff froth, add four cups of unfermented grape juice and the same amount of sweet cider.  Have two porcelain pitchers as hot as possible, pour the mixture into one of them.  Then pour the mixture back and forth from one pitcher to the other five or six times, and pour the foaming beverage into hot cups and serve.

HOT MILK PUNCH

Beat one egg to a stiff froth with two tablespoons of sugar; add to it two tablespoons of home-made grape wine; stir all well together, put in a large drinking glass and fill with hot milk.  Grate a little nutmeg on the top and serve.

CANNED FRUITS

GENERAL RULES