Tutti Frutti (Mrs. J. R. Oldham.)

Ingredients

• 1 jar wide-mouthed jar
• 1 quart good brandy
• 1 tablespoon mixed spices
• yellow peel of lemons and oranges
• 1 quart ripe strawberries
• 1 quart sugar
• 1 quart raspberries
• 1 quart sugar
• 1 quart cherries
• 1 quart sugar
• grapes
• gooseberries
• blackberries
• peaches
• plums
• sugar
• brandy
• spices
• kernels of stone fruit

Instructions

1. Begin by getting a big wide-mouthed jar, either thoroughly glazed earthenware, or thick, dark glass.
2. Wash well, fill with hot water, add a half-pound washing soda, and let stand a day.
3. Empty, rinse three times, and wipe dry. Thus you make end to potential molds and microbes.
4. Do this in early spring.
5. Put into the jar a quart of good brandy and a tablespoonful of mixed spices — any your taste approves — also a little finely shredded yellow peel of lemons and oranges.
6. Wash well and hull a quart of fine ripe strawberries, add them with their own weight in sugar to the brandy.
7. Let stand till raspberries and cherries are ripe, then put in a quart of each, along with their weight in sugar.
8. Do this with all fruit as it comes in season — forced fruit, or that shipped long distances, has not enough flavor.
9. Add grapes, halved and seeded; gooseberries, nibbed and washed; blackberries; peaches pared and quartered. Currants are best left out, but by no means slight plums — the big meaty sorts are best.
10. Add as much sugar as fruit, and from time to time more brandy — there must be always enough to stand well above the fruit.
11. Add spices also as the jar grows, and if almond flavor is approved, kernels of all the stone fruit, well blanched.
12. Lay on a saucer or small plate, when the jar is full, to hold the fruit well under the liquor.
13. Tie down, and leave standing for three months.