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Fruit Salad

Take half a pound of very ripe cherries and remove the stalks and stones; then take a quarter of a pound each of red and white currants and pick and hull a quarter of a pound each of raspberries and strawberries; sprinkle over the fruit plenty of powdered white sugar and two or three tablespoonfuls of brandy. Stir and shake the fruit about lightly until the sugar is dissolved, and serve.