DUCHESS OF SUNDERLAND RECIPES.
syrup, put your melon into it, and when coming to the boiling point, take it off and let it stand for 2 days, and continue to repeat until the melon becomes quite green, then make a syrup with 1 lb. of loaf sugar, 1 whole ginger and 1 pint of water; then put the melon into it and let It come near boiling. If sufficiently tender, it is jinished.
Currant Brandy.—To an even gallon of currant juice, add 1-2 gal. of pure spirits, and 4 pounds of sugar, tie or paste a cloth over the bung or car-boy. Let it remain for 3 months, then strain through a fine linen bag ; bottle and cork tightly. All fruit brandies are made in the same way. French brandy can be used in the place of spirits if preferred.
To make Cherry Brandy.—Press the juice'from 10 lbs. cf very fine marillo cherries by breaking them in a pan ; first have the stalks picked off. Press them through a sieve, pound the stones and mix them with the pulp, to which add 2 quarts of the best brandy. Let it remain for 3 or 4 days ; stir it often. Strain off and add 4 quarts more brandy, 5 lbs. of pounded lump sugar, 1-4 lb. bitter almonds, and put all together in a stone jar. Shake it often and let it stand io days, then take it and add more sugar, fruit, almonds, or brandy, as you think proper, and after it has remained ten days longer in the jar, strain it off and filter through blotting paper in a flannel bag. Put it in pint bottles, which must be well waxed and sealed. In six weeks it will be fit to drink. It improves by keeping.
Hoh Goh.—One ounce of bitter almonds, blanched and sliced, steeped in 1 quart of pure spirits, 12 days; 1 lb. of loaf sugar, clarified in 12 pint of spring water. When perfectly cold, mix and pass through a parcel of brown paper, cut or pulled into shreds, in a flannel bag; then bottle for use. It improves by long keeping.
Gkeen Pickles.—Sprinkle your gherkins, or cucumbers, etc., etc. with a plenty of salt, and leave them in that and the liquid they form, tor 8 days, then take them out and leave them 24 hours in a vessel of spring water, changing the water. Then take them out and drain them, and put them into a basin of spring water, with a piece of alum, the size of a pigeon's egg, pounded and dissolved in the water before adding the fruit, and let the whole stand for 12 hours. Then take about a quart of vinegar (pure fruit), in a brass, or bell-metal, or porcelain lined kettle, and put in the gherkins, etc. Set the vessel on the fire till the vinegar becomes boiling hot, then take it off, and stir the pickles with a wooden spoon, till they all become green, then throw the pickles into very cold water for a few minutes, which binds the color and detaches the greened vinegar from them. Then put them in wide mouthed bottles, and pour in your prepared or spiced vinegar for pickles. Note.—The same greening vinegar will green over and over again for you during the whole season, by scalding as before, and should be kept in closely corked bottles.