Miss Corson's practical American cookery and household management

Remove the crown from a large, ripe pineapple, pare it, remove the eyes, and chop it very fine ; put it, with all its juice, into a narrow-necked earthen bottle or jug ; add to it one pound of sugar and four quarts of cold water, and shake the jug for five minutes. Let the jug stand in a temperature of about 90" F. for two or' three days, or until the shrub begins to ferment ; after the shrub begins to ferment, cool it on the ice, and then use it. It is sometimes mixed at this stage with a freshly pared and grated pineapple and half a pound more of sugar, and frozen in an ice-cream freezer. So prepared, it is served like Roman punch. PINEAPPLE RUM SHRUB. Chop fine a large, ripe pineapple without paring it, put it in a glass jar, cover it with the best Jamaica rum, close it, and let it stand for three days. The third day, make a sirup by boiling together a pound and a half of sugar and a pint of water, and skimming it until it is clear, then strain and cool it. Squeeze half a pint of juice from limes or lemons, and strain it. Strain the rum from the pineapple, pressing the fruit to extract all its juice. Mix the cold sirup, fruitjuice, and pineapple-rum, with a quart more of the best Jamaica rum, and bottle it for use. A wineglassful, or less, in a glass of ice-water, makes a good summer drink. CURRANT SHRUB. Strip two quarts of ripe currants from the stems, put them into a glass jar, set it in a pan of cold water, and place the pan on the stove where the water will heat gradually ; let it stand there for an hour or more, until the currants yield their juice freely ; then strain the juice, and measure it ; to each pint add six ounces of sugar, stining the sugar into the warm juice until it is dissolved ; then let it cool. When the sirup so made is quite cold, add to each pint of it a quart of Jamaica rum, and strain and bottle it. PINEAPPLE BRANDY. Pare a large, ripe pineapple, saving the rind to make pineapple cider, and slice it about a quarter of an inch thick ; then weigh it, and use an equal weight of powdered sugar ; put the fruit and sugar in layers in a large glass jar, with sugar at the bottom and top ; pour into the jar enough of the best brandy to stand an inch above the pineapple; then close the jar- perfectly air-tight, and" keep it in a cool, dry, dark closet for a month or longer. ' Use the fruit for the table ; and the brandy, mixed with soda-water or seltzer, for a drink in hot weather. CHERRY BRANDY. Use perfectly sound, ripe Morella cherries ; wipe each one with a clean cloth, cut off the stems within an inch of the fruit, and prick each cherry several times with a needle. Blanch some shelled bitter almonds by pouring boiling water on them, and then rubbing off the skins with a clean cloth ; crush some rock-candy fine ; put the cherries into quart jars of glass, half-filling the jars, and adding to each six almonds and three ounces of candy ; fill the jars with the best brandy, cork, and seal them air-tight, and keep them at least a month. Use the fruit for dessert, and the brandy as desired. RASPBERRY BRANDY.