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Tutti Frutti

Dissolve one pound of granulated sugar and two tablespoonfuls of water over a slow fire; set aside until cool, then pour into a large stone crock or wide-mouthed glass jar, which will hold two gallons. Be sure that the cover fits tightly. Add and mix thoroughly with the syrup one pint of the best brandy and one pound of hulled and washed strawberries. As the various fruits appear in market, add them, each time using one pound of sugar dissolved as above to the pound of fruit, weighed after it is prepared. All light colored fruits can be used, such as white cherries, peaches, red raspberries, pears, plums, apples, currants, apricots, white grapes and oranges. All stone fruits must be pitted and the larger ones, such as pears and peaches, cut into small bits; grapes should be pulped and seeded and skin fruits pared. Pineapple should not be used, because of its tendency to cause fermentation. Each time that fruit is added, the mixture should be thoroughly stirred through. Continue stirring once a week for six weeks after the last fruit is added; then it may be put up in smaller jars. Tutti frutti is delicious served with ice cream.