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page 316
hand without much injury to the leaves. The mixture then should be left in this
condition for twenty-four hours, when the other half portion of the two-thirds
of the rose water should be added and the whole boiled, until half cooked, when
little by little the first one-third portion of the rose water must be placed in
the boiling mixture. The preserveis considered done when it gets cream thick; at
this point the juice of the lemon should be mixed in, and when sufficiently
cool, the preserve may be put in proper jars.
6. SOUR-CHERRY SYRUP.
VISHNEH SHOUROUR.
Ingredients:
Sugar ......................................3 pounds.
Sour Cherries ...............................1 pound.
Plain Water ..................................1 pint.
Lemon Juice .........................1 tablespoonful.
Method:
Boil the sugar in the water over a moderate fire until it gets cream thick, then
add the cherries (without the stems), and after the first boil, take away from
the fire. Again, twenty-four hours later, boil the whole for five or ten minutes
longer,
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