90 FRUIT RECIPES 



CHERRY JUICE AND PRESERVED SYRUP 



Prepare and cook as for jelly, for the simple juice adding 



a half-pint of sugar to each quart of juice and for the syrup 



making an addition of one pint of sugar to each pint of 



fruit juice. 



CHERRY SHRUB 



Cherry, shrub is a modified form of the syrup. To each 

 quart of cherries add one cup of water and stew till soft. 

 Press and strain the fruit; allow a cup of sugar for each 

 pint of juice ; boil to a syrup ; strain, and bottle while hot. 



CHERRY BOUNCE OR WILD CHERRY RUM 



On four pounds of wild cherries, mashed with the pits 

 broken and bruised, pour five quarts of rum. Let stand 

 in stone jar or crock two weeks, stirring daily. Then press 

 the fruit well, add five and one-fourth quarts of water in 

 which have been dissolved two and one-half pounds of 

 sugar. Filter and bottle. 



CHERRY VINEGAR (For Flavouring Salads, Etc.) 



Stem and crush Morella cherries, allowing for each quart 

 of cherries two quarts of vinegar. Let stand four weeks, 

 when strain and bottle. 



CHERRY VINEGAR 



Cover several bushels of mashed cherries with water 

 and let stand forty-eight hours in a tub. Drain and press 

 through a bag. To the resulting liquor add half as much 

 water and to each half- gallon of the mixture two ounces of 

 sugar. Let ferment. 



DRIED CHERRIES No. i 



Stone and spread in thin layers on earthenware ; sprinkle 

 sugar over and dry in slow oven, the hot sun, or fruit-dryer. 



