176 FEUITS AND HOW TO USE THEM. 



or the white, which are less rich but require less sugar and 

 preserve their whiteness after being cooked. Foi common 

 use many prefer to put up cherries without pitting them, but 

 for ubvious reasons it is not the nicest way of preparing 

 them. There are now sold machines for pitting which ro- 

 duces that labor to a minimum. Make a syrup ol three- 

 fourths of a pint of sugar to one cup of water for every two 

 pounds of pitted cherries and juice, skim, throw in the fruit 

 and boil five minutes. As there is nr> shape to retain it is 

 not needful to cook the fruit in the jars. With every oan- 

 f ul boil one tablespoonful of pits, tied loosely in a muslin 

 bag, which may be taken out before the fruit is pouredinto 

 the jars. 



To can white cherries select the largest and prick each 

 once or twice with a coarse needle and put it in a glass jar. 

 Place the jars upon the rack in hot water and fill them with 

 boiling syrup, made a trifle less sweet than for sour red char- 

 ries, let it boil five minutes and then seal. 



Canned Currants. — Add a large cupful of water to 

 every two quarts of fruit and simmer till they are soft; it is 

 impossible to keep them whole. Then add one cupful of 

 sugar and simmer again and seal. The flavor is milder and 

 more agreeable by adding to the currants one-fourth or 

 even more of their measure of raspberries. 



Canned Peaclies.—Peel the fruit and throw into cold 

 water. Make a syrup of one pint of sugar and one quai-t of 

 ■ water to every four pounds of fruit and let it come to a hard 

 boil. Meantime cook the peaches In enough water to cover 

 them till they are tender, skim them out, and without break- 

 ing, drop them in the boiling syrup. Let them come to,a 

 boil and seal in jars. 



Canned Pears.— Proceed as directed for peaches, but 

 use less suear if they are very swee-^ 



CannedPlunis.— Allow half a pound of sugar to every 

 pound of sour plums, and prick the skins of greengage 

 plums each several times, before cooking. Make a syrup, 



