It will be more economical
in small famihes to put the preserve into one-
pound pets, as there is an amount of evapora-
tion in larger jars, which makes a considerable
difference in the expense. Probable cost of
cherries, 3d. to 6d. per pound.
Cherries, To Bottle. — Have ready
some wide-mouthed bottles, such as are gener-
' ally used for bottUng fruit, and ascertain that
they ai-e quite di-y. Cut the stalks from the
cherries — do not pull them out — put the fruit
into the bottles, shake them down, and i^ut tM'o
table-spoonfuls of finely-sifted loaf sugar at
the top of every bottle. Cork them closely,
and tie them down ; put them into a large pan
of cold water, bring it to a boil, let it stand
on the hob for five minutes, then lift the boiler
from the fire, and let the bottles remain in it
until the water is cold. The juice of the fruit
ought to cover it. The corks must be looked
after when the fruit has been sailded, and re-
i ought not to have been injured in the stoning,
I and let them boil for ten minutes, stii-ring them
only just enough to keep them from burning,
as it is very desirable not to break them. Pour
all together into a bowl, and let it remain until
next day, then drain the fruit, boil the syrup
with eight ounces more sugar, and hoil the
cherries in it again for another ten minutes.
Put the preserve in jars, and cover closely, as
usual. In the preparation of cherries for pre-
serving, it is necessary that the greatest care
should be observed. The slightest deviation
from the instructions given here wiU make the
cherries unpalatable.
Cherries, To Preserve (another way).
— Choose sound, ripe cherries, remove the
stones, and weigh out as much sugar as there
is fruit. Put some of the sugar at the
bottom of the preserving-pan, place a layer of
cheiTies on it, and repeat this until the pan is
nearly three-parts full. Put the pan on the
fire, and add a cupful of red currant juice, and
a quarter of a pound of sugar for every pound
of fruit✪ Cherries in Syrup. Boil quickly, stirring the fruit no
more than is necessary to prevent it sticking to
the bottom of the pan. \Mien the syrup is
tliick, pom- the jam into smaU jars, and cover
it closely with gummed tissue paper. Time
to boU, about half an hour. Piobable cost of
the cherries, 3d. to 6d. per pound.
Cherry Brandy (to be made in July
or August). — The Morclla cherry is gener-
ally used for this purpose, on account of its
peculiar acidity. It ripens later than other
cherries, and is more expensive. It is seldom
used as a dessert fruit ; nevertheless, if allowed
to hang mitil fully ripe, it is very refreshing
and agreeable to many palates. The cherries
for brandy sheuld be gathered in dry weather,
and must be used when fresh. They ought
not to be over lipe. Wipe each one with a soft
cloth, and cut the stalks, leaving- them about
half an inch in length. A little more than half
fill wide-necked bottles such as are used for
bottUng- fruit. Allow three ounces of pounded
Page 347 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
It will be more economical in small families to put the preserve into onepound pots, as there is an amount of evaporation in larger jars, which makes a considerable difference in the expense. Probable cost of cherries, 3d. to 6d. per pound.
Cherries, To Bottle. — Have ready some wide-mouthed bottles, such as are gener- ' ally used for bottling fruit, and ascertain that they are quite di-y. Cut the stalks from the cherries — do not pull them out — put the fruit into the bottles, shake them down, and put two table-spoonfuls of finely-sifted loaf sugar at the top of every bottle. Cork them closely, and tie them down ; put them into a large pan of cold water, bring it to a boil, let it stand on the hob for five minutes, then lift the boiler from the fire, and let the bottles remain in it until the water is cold. The juice of the fruit ought to cover it. The corks must be looked after when the fruit has been scalded, and re-
i ought not to have been injured in the stoning, I and let them boil for ten minutes, stirring them only just enough to keep them from burning, as it is very desirable not to break them. Pour all together into a bowl, and let it remain until next day, then drain the fruit, boil the syrup with eight ounces more sugar, and hoil the cherries in it again for another ten minutes. Put the preserve in jars, and cover closely, as usual. In the preparation of cherries for preserving, it is necessary that the greatest care should be observed. The slightest deviation from the instructions given here wiU make the cherries unpalatable.
Cherries, To Preserve (another way). — Choose sound, ripe cherries, remove the stones, and weigh out as much sugar as there is fruit. Put some of the sugar at the bottom of the preserving-pan, place a layer of cherries on it, and repeat this until the pan is nearly three-parts full. Put the pan on the fire, and add a cupful of red currant juice, and a quarter of a pound of sugar for every pound of fruit. Boil quickly, stirring the fruit no more than is necessary to prevent it sticking to the bottom of the pan. When the syrup is thick, pour the jam into smaU jars, and cover it closely with gummed tissue paper. Time to boU, about half an hour. Probable cost of the cherries, 3d. to 6d. per pound.
Cherry Brandy (to be made in July or August). — The Morella cherry is generally used for this purpose, on account of its peculiar acidity. It ripens later than other cherries, and is more expensive. It is seldom used as a dessert fruit ; nevertheless, if allowed to hang until fully ripe, it is very refreshing and agreeable to many palates. The cherries for brandy should be gathered in dry weather, and must be used when fresh. They ought not to be over lipe. Wipe each one with a soft cloth, and cut the stalks, leaving- them about half an inch in length. A little more than half fill wide-necked bottles such as are used for bottling fruit. Allow three ounces of pounded
Records on this page
Cherry BrandyCherries in SyrupCherries to Preserve (another way)