-Pat Dwigans fwds07a- 1 cn Sliced peaches; 20-oz can,
– chopped, with juice 2 1/2 c Sugar
1 pk Dry yeast
———————————TENTH DAY——————————— 1 cn Chunk pineapple; 15-oz can,
– with juice, cut chunks in – half 2 1/2 c Sugar
1 cn Fruit cocktail; with juice,
– 15-oz can
——————————-TWENTIETH DAY——————————- 2 1/2 c Sugar
2 Jars Maraschino cherries;
– drained, chopped, – 9-oz jars In a 1-gallon glass or crockery jar with loose fitting lid, combine sugar, peaches and yeast. Stir daily for 10 days. DO NOT REFRIGERATE. On the 10th day, add pineapple with juice, sugar and fruit cocktail with juice. Stir daily for 10 days. On the 20th day, add sugar and cherries. Stir daily until the 30th day. On the 30th day, drain juice from fruit. Reserve fruit to be used for cakes. Store fruit and juice in glass jars in refrigerator until ready to use. Keeps well. In remaking starter, use 1 1/2 cups of drained juice in the first step of the brandying process with 2 1/2 cups sugar and 20-oz can peaches. Do not use yeast. The yeast is used only to start peaches and sugar fermenting the first time. For making cakes with reserved fruit see the following recipes; Friendship Cake, Friendship Cake Mix Style One, and Friendship Cake Mix Style Two. —–