Take half a pound of sultanas, pick off the stalks and blanch the fruit; put them in a stewpan with half a pint of cold water, half a wineglass of Silver Rays rum, three ounces of castor sugar, one bay-leaf, a little piece of lemon peel, and a few drops of Marshall’s Carmine; cook till the syrup is as thick as cream, then remove the bay-leaf and lemon peel, and put the fruit on ice to get quite cold before using.