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MARASCHINO FLAVORING |
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| It is not always possible to obtain Marasco cherries from which the genuine Maraschino flavoring is made, but a good substitute, and one that is nearly invariably used, is made by bruising and mashing 3 cupful of cherry kernels, and adding to them a cupful of alcohol. Let it stand for a week; then add two cupfuls of white sugar, a cup and a half of water, and a half drachm of oil of maraschino. Set over a hot fire and boil to a thin syrup; then strain through a fine sieve, and bottle for use. | |||
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