88 FRUIT RECIPES 



CANNED CHERRIES 



• In canning cherries use tart fruit. Allow three-fourths 

 pound of sugar to each pound of fruit. Figs, pears, or pine- 

 apples may be canned with the cherries or added later ; thus 

 also with jam or preserves. 



BRANDIED CHERRIES 



Use, preferably, white cherries. Leave a bit of stem on 

 each one. Place in layers in jars and fill up with brandy, 

 letting stand two days. Have ready a thick syrup, drain 

 the liquor from the cherries and add equal quantity of 

 boiling syrup to the brandy. Strain and pour over the 

 fruit, letting stand this time twelve hours — the fruit bottled 

 and corked. Next day fill up any space with syrup till 

 just below corks, then seal. 



PICKLED CHERRIES (Uncooked) 



Clip, leaving an inch of the stems. Place in jars in layers, 

 alternating with thick layers of powdered sugar. Fill three- 

 fourths full. Fill up with cold, spiced vinegar and seal ; or 

 thin bags of spices may be placed among the cherries and 

 plain vinegar poured over fruit and sugar. 



PICKLED CHERRIES (Cooked) 



To two pounds of cherries allow one pound of sugar and 

 one-half pint vinegar. Pour this boiling hot over the 

 cherries. If the yellow cherries are used place them in the 

 kettle and boil a few minutes with the syrup. Add spice 

 or not and omit part of the sugar if desired more tart. 



CHERRY CATSUP 



To each pound of cherries allow a pound of sugar, boiling 

 together, then straining. To every quart of the liquor allow 



