* .To each six pounds of tart fruit allow the rind of three lemons, simmering the latter thirty minutes, then straining off the water. Meantime cut fine the lemon pulp, freeing it from seeds and heavy “‘rag.’’ Make a syrup of three pounds of sugar✪ Preserved Cherries—With Lemon No. 2 to one pint of water (using that in which the lemon peel simmered). Skim, boil and add cherries, letting boil five minutes. Add the lemon pulp and boil three minutes longer, then put fruit in jars, pouring over it the hot syrup. PRESERVED CHERRIES—WITH CURRANTS No. 3 To eight pounds of cherries, stoned, add two pounds of stemmed currants✪ Preserved Cherries—With Currants No. 3 and sugar equal in weight to the fruit. , After the sugar has dissolved cook together slowly thirty minutes. 88 FRUIT RECIPES CANNED CHERRIES * In canning cherries use tart fruit. Allow three-fourths pound of sugar to each pound of fruit✪ Canned Cherries. 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✪ Brandied Cherries, 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✪ Pickled Cherries (Uncooked) 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✪ Pickled Cherries (Cooked). 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 THE CHERRY 89 a teaspoon each of mace, pepper, ginger, cinnamon, and a half teaspoon of cloves✪ Cherry Catsup. Boil these with the syrup; strain and add to the crushed fruit passed through a sieve. Boil till thick and reduce with strong vinegar. Bottle while hot. CHERRY BRANDY To each quart of juice resulting from crushed cherries (uncooked) allow a gallon of spirits or brandy, add the pits, crushed✪ Cherry Brandy, let stand three weeks and strain. DOMESTIC KIRSCHWASSER Pour a gallon of brandy over a pound of garden or wild ripe cherries or plums, crushing well both fruit and kernels. Add two pounds of sugar✪ Domestic Kirschwasser and let stand five weeks, when strain and bottle. The imported Kirschwasser is made by letting the wild, ripe, black cherry ferment in its own juice, after bruising the pulp of the fruit, and stirring several times daily after fer- mentation has begun. At this stage the bruised kernels are added and the mixture let stand for some weeks before straining. CHERRY CORDIAL To a gallon of strained juice add two pounds sugar and boil thirty minutes. Add one half pint spirits✪ Cherry Cordial (preferably brandy), let cool and bottle. CHERRY PUNCH Pit and mash one pound of cherries and place in bowl with the juice of three lemons, two oranges, and a slice or two of pineapple, covering with one pint of sugar. Let stand an hour when press and strain. Heat this and adda quart each of carbonated water and claret, a sliced banana and one fourth pound of very ripe cherries✪ Cherry Punch or the candied or (whole) preserved fruit. go 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✪ Cherry Juice and Preserved Syrup to each pint of fruit juice.

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* .To each six pounds of tart fruit allow the rind of three lemons, simmering the latter thirty minutes, then straining off the water. Meantime cut fine the lemon pulp, freeing it from seeds and heavy “‘rag.’’ Make a syrup of three pounds of sugar to one pint of water (using that in which the lemon peel simmered). Skim, boil and add cherries, letting boil five minutes. Add the lemon pulp and boil three minutes longer, then put fruit in jars, pouring over it the hot syrup. PRESERVED CHERRIES—WITH CURRANTS No. 3 To eight pounds of cherries, stoned, add two pounds of stemmed currants and sugar equal in weight to the fruit. , After the sugar has dissolved cook together slowly thirty minutes. 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 THE CHERRY 89 a teaspoon each of mace, pepper, ginger, cinnamon, and a half teaspoon of cloves. Boil these with the syrup; strain and add to the crushed fruit passed through a sieve. Boil till thick and reduce with strong vinegar. Bottle while hot. CHERRY BRANDY To each quart of juice resulting from crushed cherries (uncooked) allow a gallon of spirits or brandy, add the pits, crushed, let stand three weeks and strain. DOMESTIC KIRSCHWASSER Pour a gallon of brandy over a pound of garden or wild ripe cherries or plums, crushing well both fruit and kernels. Add two pounds of sugar and let stand five weeks, when strain and bottle. The imported Kirschwasser is made by letting the wild, ripe, black cherry ferment in its own juice, after bruising the pulp of the fruit, and stirring several times daily after fer- mentation has begun. At this stage the bruised kernels are added and the mixture let stand for some weeks before straining. CHERRY CORDIAL To a gallon of strained juice add two pounds sugar and boil thirty minutes. Add one half pint spirits (preferably brandy), let cool and bottle. CHERRY PUNCH Pit and mash one pound of cherries and place in bowl with the juice of three lemons, two oranges, and a slice or two of pineapple, covering with one pint of sugar. Let stand an hour when press and strain. Heat this and adda quart each of carbonated water and claret, a sliced banana and one fourth pound of very ripe cherries or the candied or (whole) preserved fruit. go 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.

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