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Sloe Wine

Procure sloes which are sound and ripe. Look them carefully over, and reject all that are bruised and decayed. Pick off the stalks, put the sloes into a large pan, and pour a gallon of boiling water upon every gallon of sloes. Let them soak for five days, stirring them well every day. Put four pounds of good loaf sugar to each gallon of liquor, and when it is dissolved, put the whole into a cask with a pint of spirit to each gallon and a half of liquor. If the wine is allowed to remain in the cask for a considerable length of time it will become almost equal to port. Time to keep the wine in the cask, at least twelve months.

SLY BREAD, OR BREAD FRITTERS (an economical and excellent sweet dish). Beat three eggs without frothing them; sweeten, and flavour them with lemon-rind, orange-flower or rose-water, or any other flavouring, and add a table-spoonful of good brandy or rum. Cut some stale crumb of bread into slices the third of an inch thick, stamp them into small fancy shapes with a cutter, put them into the mixture, and let them soak till they have absorbed as much of the eggs as possible. Lift them up carefully with a slice, and fry them in hot fat just as pancakes or fritters are fried. Pile them on a dish, sprinkle powdered white sugar thickly over them, and serve very hot. Few persons at first sight would suspect the composition of this dish, which is simple and good. It may be varied by taking slices of common cake with currants and raisins instead of bread; or, if liked, the bread may first be soaked in milk, and afterwards dipped in the egg batter. Time to fry, about five minutes.