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Classic
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page 159
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,
ste 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. They make excellent pies, puddings, and
charlottes.
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