Miss Corson's practical American cookery and household management

Stem and stone fine cherries as directed in the recipe for cherry preserves ; weigh them, and use half their weight in sugar ; put the sugar over the fire in a preserving-kettle, with a half a pint of cold water to each pound of sugar, and let the sugar boil until a few drops of it cooled in cold water are crisp and still slightly sticky ; when the sugar is so boiled, put the fruit into it, and boil it rapidly, stirring it meantime until the marmalade is quite thick and the fruit clear and semi-transparent ; then remove the kettle from the fire, aitly cool the marmalade, and put it up like other preserves. BRANDIED CHERRIES. Use perfectly sound, large, sweet cherries ; remove the stems, or clip them within an inch of the fruit ; put over the fire in the preserving-kettle a pound of sugar and a quart of water ; boil them together, and skim the sirup quite clear ; scald the cherries in this for two or three minutes, but not long enough to break the skins ; then take them from the syrup with a skimmer, and spread them on dishes to cool. Make a sirup in quantity sufficient to cover the cherries, allowing a pound of sugar to half a pint of water or of the thin sirup used for scalding the cherries ; boil the sirup, skimming it until it is clear, and then cool it ; when it is cold, mix with it an equal quantity of the best French brandy, put the cherries into wide-mouthed bottles, pour the sirup over them, cork the bottles tight, and then seal them by dipping the corks into melted resin and wax. RASPBERRY PRESERVES. Choose large, fine berries which are quite ripe, look carelly at every one to make sure no insects or worms are hidden in the hollows of the fruit, and then weigh it. Allow an equal weight of sugar and fruit; put a thick layer of sugar on the bottom of the preserving-kettle, and then fill the kettle with alternate layers of fruit and sugar, having sugar on the top ; let the fruit stand in the sugar over night, The next day stem ripe currants, break them, and squeeze their juice through a cloth ; allow half a pint of juice to each two pounds of fruit and sugar, weighed together ; set the preserving-kettle containing the crushed berries and sugar over the fire, add the currant-juice in the proportion specified above, and stir them together until they boil ; remove all scum as it rises, and stir the berries often enough to prevent sticking, taking care not to break them ; boil the preserves until they look quite clear, and then cool them, and put them up as directed for other preserves. Keep these preserves, like all others, in a cool, dark closet. MRS. CHARLES THORNTON ADAMS'S RASPBERRY JAM. When raspberry-jam has been boiled nearly long enough, put currant-jelly with it, in the proportion of half a pint of jelly to a quart of jam, and stir them thoroughly together; then cool the jam, and put it up in the usual way. RASPBERRY AND CURRANT JAM.