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Macedoine of Fruits in Syrup

Make a syrup by boiling ten ounces of lump sugar in a pint of water for a few minutes. Flavour with a table-spoonful of brandy and the same of any desired liqueur. The fruits must be chosen from those in season, using a good variety, such as ripe currants, raspberries, cherries, strawberries, slices of melons, and apricots, etc. Let the syrup be quite cold, and mix it with the fruit in equal measure--a pint and a half of syrup to a pint and a half of mixed fruits. Set on ice until required, and serve with custard or whipped cream.