THE KANSAS CHERRY. 93 



Clierries — Pickled. Use the common or Morello cherries; pick off the 

 stems, see that they are perfect, and lay them in a glass or earthen jar, with suf- 

 ficient cold vinegar to cover them, and keep them in a cool place. They need no 

 spices, as they retain their own flavor. (Skilful Housewife.) 



Cherry Pie. Stone your cherries, that you may be sure they are free from 

 worms; lay your paste in a deep dish, and add a good quantity of fruit; fill the 

 dish with molasses, with a handful of flour sprinkled over, then a nice paste on 

 top, and bake more than half an hour. If sugar is used, you will need water and 

 flour. This makes the gravy very rich and the pie delightful. (Skilful House- 

 wife.) 



Cherry Pie. — Line a pie- tin with rich paste; nearly fill with carefully seeded 

 fruit, sweeten to taste, and sprinkle evenly with a teaspoon of cornstarch or a 

 tablespoon of flour; add a tablespoon of butter cut into small bits and scattered 

 over the top; wet edge of crust, put on upper crust and press the edges closely 

 together, taking care to provide holes in the center for the escape of air. (Buck- 

 eye Cookery.) 



Cherry Preserve.s. Choose sour ones — the Early Richmond is good — 

 seed all very carefully, allow an amount of sugar equal to the fruit; take half the 

 sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving ket- 

 tle, boil slowly ten minutes, skim out the cherries, add balance of sugar, boil, 

 skim, and pour over the cherries; the next day drain off the syrup, boil, skim 

 if necessary, add the cherries, boil twenty minutes, and seal up in small jars. 

 (Mrs. J. M. Southard, in "Buckeye Cookery.") 



Spiced Cherries. Seven pounds of cherries, four pounds of sugar, one 

 pint of vinegar, half ounce of ginger root, one teaspoonful of ground cloves, two 

 teaspoonfuls of allspice, two teaspoonfuls of cinnamon, half teaspoonful of ground 

 mace. Do not remove the stones. Put the vinegar and sugar on to boil. Mix 

 the spices and divide them into four parts. Put each into a small square of 

 muslin, tie tightly and throw into the sugar and vinegar. When this mixture is 

 hot, add the cherries; bring to boiling-point, take from the fire, and turn care- 

 fully into a stone jar. Stand in a cool place over night. Next day drain all the 

 liquor from the cherries into a porcelain-lined kettle, stand over a moderate fire, 

 and, when boiling hot, pour back into the jar over the cherries. Next day drain 

 and heat again as before; this do for nine consecutive days; the last time boi 

 the liquor down until thore is just enough to cover the fruit. Add the fruit to 

 it, bring to a boil, and put in jars or tumblers for keeping. (Mrs. Rorcr, in 

 "Canning and Preserving.") 



Cherry Syrup. Mash the cherries and stand aside in a warm place for 

 four days; cover to keep out dust and insects; then turn into a jelly-bag and 

 let drip slowly. If you wish it very clear, filter through filtering paper. Measure 

 the juice, and to every pint allow two pounds of granulated sugar. Mix the juice 

 and sugar together until only a small portion settles to the bottom; then pour it 

 into a double boiler, place over the fire, and the heat of the water as it boils around 

 will dissolve the sugar. When this has been thoroughly effected, take it from 

 the fire and stand aside to cool. When cool, put into small bottles, fill them to 

 the top, cork tightly*, seal, and keep in a dark, cool, dry place. Be very careful 

 that you use only porcelain or granite articles in the making of syrups, as the 

 acids of the fruits will act upon metal and change the bright-red color to a pur- 

 ple. Use a wooden spoon in stirring. Strong heat or boiling also destroys the 

 color and flavor of -syrups. ([Mrs. Rorer, in "Canning and Preserving." ) — 



