* * * * *
CHERRIES.
The most beautiful cherries to preserve, are the carnation and common
light red, with short stems; select the finest that are not too ripe;
take an equal weight with the cherries of double refined sugar, make it
into a syrup, and preserve them without stoning, and with the stems on;
if they be done carefully, and the "Directions for preserving" closely
attended to, the stems will not come off, and they will be so
transparent that the stones may be seen.
* * * * *
MORELLO CHERRIES.
Take out the stones with a quill over a deep dish, to save the juice
that runs from them; put to the juice a pound of sugar for each pound of
cherries, weighed after they are stoned; boil and skim the syrup, then
put in the fruit, and stew till quite clear.
* * * * *
TO DRY CHERRIES.
Stone them, and save the juice: weigh the cherries, and allow one pound
of good brown sugar to three of the fruit; boil it with the juice, put
the cherries in, stew them fifteen or twenty minutes, take them out,
drain off the syrup, and lay the cherries in dishes to dry in the sun;
keep the syrup to pour over a little at a time, as it dries on the
cherries, which must be frequently turned over; when all the syrup is
used, put the cherries away in pots, sprinkling a little powdered loaf
sugar between the layers.
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