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THE EXOTIC DRINKING BOOK
and let stand for 4 weeks, then mash up fruit thoroughly but in this
case don't break any seeds.... Strain through a thick jelly cloth, or
folded cloth. Sweeten with
gomme
syrup to taste. Bottle tightly and
stand another 4 weeks before sampling.
AN OLD ENGLISH CHERRY BRANDY RECEIPT, that
AF–
FoRDs a SPICED
&
DELICIOUS LIQUEUR as FINELY FLAVOURED as any of
the BEST IMPORTED
AFFAIRS,
&
FAR KINDER to the CHEQUEBOOK; from
BoxMooR, HERTFORDSHIRE, in 1932
Take 6 lbs of wild, or other small black cherries-but never the red
"pie cherry" variety, please, and after washing them with clipped
stems on add to 2 lbs of ripe fresh strawberries. Add 2 to 3 lbs of
sugar,
l
doz whole cloves,
l
tsp cinnamon-or 2 whole sticks-2 tsp
of nutmeg, a bunch of fresh green mint tips. Put fruit and spices in a
small wood cask and bruise slightly with a wooden stick. Add 6 qts
of brandy and let stand with bung very slightly open for
IO
days-or
until fermentation has stopped. Now sipltoo off the liquid, filter into
a clean container. Empty out keg and scald-then refill with the fluid,
driving in the bung. It is cricket to star _sampling in 60 days. . . . A
few cracked cherry pits are also suggested to add their characteristic
bitter taste, and which were not suggested in the Cherry Bounce just
noted. A fairly good average of sugar is to allow a scant
Yz
cup of
sugar to each pound of fruit. Smaller amounts require their relative
proportions.
VICOMTE de MAUDUIT'S ROSE LIQUEUR BRANDY
If
there is a more charming, instructive and altogether delightful
book on food and drink than Vicomte de Mauduit's
The V icomte
in the Kitchen,
it doe not stand on our shelves. Possessing, as we do,
every book in English and many translations, dealing with foods, and
many dealing with spirits aµd wines, the issue we take with amateurs
usually is their opinionatedness on the one hand, and their lack of
travel-except in Western Europe-on the other. Their volumes are
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