THE CHERRY 91 



DRIED CHERRIES No. 2 



Stew cherries with a little sugar (no water) then spread 

 on earthenware and dry in slow oven. Cook down the syrup 

 and when the fruit is dry pour it over the cherries, a little 

 each day till all is used, drying again in the oven and re- 

 peating till all the syrup is used. 



CANDIED CHERRIES 



■There are several methods of candying cherries or any 

 fruit. One method is to use. pound' for pound of sugar and 

 fruit, placing sugar in a kettle, allowing for each pound a 

 scant half-cup of water and simmering till dissolved. Skim, 

 and when the syrup is boiling add the cherries. Let the 

 fruit cook very slowly until translucent, when pour off the 

 syrup, spread fruit in dishes, and dry in a slow oven or the 

 sun for ten hours or until dry. Sprinkle with sugar and put 

 away in layers. 



The second method, which is better for heavier fruits, 

 but may also be applied to cherries, is to make a lighter 

 syrup, using a half-pint of water to each pint of sugar and 

 letting come to a boil, cooking then for two minutes. Pour- 

 then over the fruit andlet all stand a day and night. Drain • 

 add to the syrup half the quantity of sugar used the day 

 previous and boil until this is dissolved. Pour over the 

 fruit and let all stand for forty-eight hours. Repeat 

 the process, letting fruit stand in the syrup four different 

 times, when drain and wash in cold water. 



If to be glazed the fruit should be dipped in syrup (as for 

 crystallising) , then dried as quickly as possible in the open 

 air or by electrical fans. If to be crystallised dip in a 

 syrup which will string (like candy) from the spoon and dry 

 in oven or sun very slowly. 



In some places the fruit for candying is first (after wash- 

 ing, wiping, and cutting as required) soaked in brine, then 



