THE CHERRY 87 



the cherries, cracked, in a double boiler and cook thirty 

 minutes, after this straining through linen bag. Add this 

 liquor to the cherries (mashed) and cook to half the original 

 quantity. Have ready a thick syrup and add six pounds 

 of it to the fruit, stirring, skimming, and cooking till the 

 syrup beads. Stir in either two wineglasses of Kirsch- 

 wasser or Maraschino; remove, and fill jars. 



CHERRY JAM No. 3 



Cook together three pints each of cherries and currant or 

 raspberry juice till reduced one-half when add three pounds 

 of sugar. Cook as for Cherry Jam No. 2. 



PRESERVED CHERRIES No. i 



Preserve cherries with the usual pound for pound of 

 sugar and fruit, making a syrup with either a little cold water 

 or light wine. Grape Juice may also be used. (See Grapes.) 



PRESERVED CHERRIES— WITH LEMON No. 2 



.To each six pounds of tart fruit allow the rind of three 

 lemons, simmering the latter thirty minutes, then straining 

 off the water. Meantime cut fine the lemon pulp, freeing it 

 from seeds and heavy "rag. "Make a syrup of three pounds 

 of sugar to one pint of water (using that in which the lemon 

 peel simmered). Skim, boil and add cherries, letting boil 

 five minutes. Add the lemon pulp and boil three minutes 

 longer, then put fruit in jars, pouring over it the hot syrup. 



PRESERVED CHERRIES— WITH CURRANTS No. 3 



To eight pounds of cherries, stoned, add two pounds of 

 stemmed currants and sugar equal in weight to the fruit. 

 I After the sugar has dissolved cook together slowly thirty 

 minutes. 



