92 THE KANSAS CHERRY. 



Cherry Compote. — Simmer five ounces of sugar with a half-pint of water 

 for ten minutes; throw into the eyrup a pound of cherries weighed after they are 

 stalked, and let them stew gently for twenty minutes; it is a great improvement 

 to stone them, but a larger quantity will then be required for a dish. — ( Mrs. Hale.) 



Cherry Compote of Morellos. Boil together for fifteen minutes five 

 ounces of sugar with one-half pint of water; add one and one-fourth pounds of 

 ripe Morello cherries, and simmer very gently from five to seven minutes. This 

 is a delicious compote. (Mrs. Hale.) 



Dried Cherries. Fruits for drying should be perfect and quite ripe. 

 Cherries should be stoned before drying. Spread them in a single layer on boards 

 and stand in the hot sun to dry graduually until they turn leather-colored, bring- 

 ing in always before sunset, and never put them out in cloudy or damp weather. 

 A piece of mosquito-netting will prevent the flies from reaching them. When 

 dry, put in paper sacks and hang in a dark, dry, cool place. All fruits may be 

 dried in the oven, providing the oven is not sufficiently hot to scorch or scald 

 them. The fruit is dried more quickly, and you escape the danger of its being 

 stung by insects. (Mrs. Rorer, in "Canning and Preserving.") 



Dried Cherries. — Cherries are dried as follows : Put in jars first a layer of 

 fruit, then a layer of sugar, in the proportion of a half a pound of sugar to a 

 pound of fruit; let stand over night; place them to boil, skimming off all scum; 

 let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun or 

 by the fire, turning frequently until dry ; then place on pans in the oven, stirring 

 with the hand often until the heat is too great to bear. They may then be placed 

 in jars with sugar or put away in paper sacks, or stone crocks with a cloth tied 

 over the top, and are an excellent substitute for raisins in pudding or mince-pies. 



The secret of keeping dried fruit is to exclude the light, and to keep in a dry 

 and cool place. Paper sacks, or a barrel or box lined with paper, are secure 

 against moths. Reheating fruit makes it dark in color and impairs the flavor. 

 Always fill a fruit-can and keep for present use, to avoid opening the large jars 

 often. (Buckeye Cookery.) 



Cherry »Tam. — Stone four pounds of cherries and put them in a preserving- 

 pan with two pounds of fine white sugar and a pint of red-currant juice: their 

 own juice will do. Boil the whole together rather fast, until it stiffens, and then 

 put it into pots or jars for use. (Mrs. Hale.) 



Cherry «Jelly. Put the cherries into a stone jar, stand it in a kettle of cold 

 water, cover the top of the jar, and heat slowly until the cherries are soft. Now 

 put a small quantity at a time in your jelly-bag, and squeeze out all the juice. 

 Measure the juice, and to each pint allow one pound of granulated sugar. Turn 

 the juice into a porcelain-lined kettle and stand over a brisk fire. Put the sugar 

 into earthen dishes and stand in the oven to heat. Boil the juice rapidly and 

 continuously for twenty minutes, then turn in the sugar hastily, stirring all the 

 while until the sugar is dissolved. Dip your tumblers quickly into hot water, 

 watch the liquid carefully, and as soon as it comes again to a boil, take it from 

 the fire and fill the tumblers. If the fruit is overripe your jelly will never be 

 firm, no matter how long you boil it. Follow these directions carefully and you 

 will never fail. (Mrs. Rorer, in "Canning and Preserving.") 



