Dried Cherriea. — Cherries may be put into a slow oven and
thoroughly dried before thev begin to change color. Be careful that
the oven is not too hot. 'they should then be taken out, tied in
bunches and stowed away in a dry place. Nice cooked with sugar
for winter dessert. Another method of drying is to stone them and
put into a preserving kettle with plenty of su^ar, about five table-
spoons to each quart✪ Dried Cherries ; simmer till the fruit shrivels, when it should
be strained from the juice. Place the cherries in an oven cool
enough to dry without baking them. The same sjrrup may be used
to do another quantity of fruit, though some boil tne syrup until
very thick and pour it over the fruit as it dries, a little at a time.
Pack in jars and paste paper over the top. An excellent method of
drying both cherries and currants is to put in jars first a layer of
fruit, then a layer of sugar, in the proportion of half a pound sugar
to pound fruit and let stand overnignt ; place them to boil, skim-
DBIED FRUITS. 315
xoing off all scum, let boil ten or fifteen minutes, skim out and
-spread on dishes to dry in the sun, or by the fire, turning frequently
until dry : then place on pans in oven, stirring with the hand often
until the neat is too great to bear. They may then be packed in iars
with sugar, or put away in paper sacks, or stone crocks with a cloth
tied closely over the top, and are an excellent substitute for raisins in
puddings or mince pies. To dry cherries without sugar, stone, and
set them over the nre in the preserving pan ; .let them^ simmer in
their own liquor, and shake them in the pan Put them in common
china dishes ; next day scald aeain and when cold put on sieves to
dry in moderate oven. Twice heating, an hour each time, will do
them. Put away in a box with a paper between each layer.
Dried Currants. — Take one pint sugar to a pint stemmed ripe
currants✪ Dried Currants ; put them together in a porcelain kettle, a layer of cur-
rants at the bottom ; when sugar is dissolved, let boil one or two
minutes, skim from the syrup, and spread on plates to dry in a partly
cooled oven. Boil the syrup until thickened, pour it over the cur-
rants^ aChd drv it with them. Pack in jars and cover closely. Blaoh-
iemes may be dried in the same manner. An economical way of
making jelly is to boil the liquid after currants are taken out, skim-
ming well, until it becomc^s a jeUy, and put away in jelly glasses.
Dried Oooseterries. — To seven pounds goosederries add a pound
and a half of powdered sugar✪ Dried Gooseberries, strewing it over them in preserving
kettle. Let remain over a slow fire till they begin to break, and
then remove. Repeat this process two or three days ; then tjie the
gooseberries from the syrup and spread out on sieves in the sun or
near the fire to dry. The syrup may be used for other preserves.
When quite dry put away in tin boxes on layers of paper. They
will keep in this way all winter, and may be used for pies, tarts, etc.
Page 263 · 3 recipe records on this page
Presented as published in 1890. 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
Dried Cherries. — Cherries may be put into a slow oven and thoroughly dried before they begin to change color. Be careful that the oven is not too hot. They should then be taken out, tied in bunches and stowed away in a dry place. Nice cooked with sugar for winter dessert. Another method of drying is to stone them and put into a preserving kettle with plenty of sugar, about five tablespoons to each quart ; simmer till the fruit shrivels, when it should be strained from the juice. Place the cherries in an oven cool enough to dry without baking them. The same syrup may be used to do another quantity of fruit, though some boil the syrup until very thick and pour it over the fruit as it dries, a little at a time. Pack in jars and paste paper over the top. An excellent method of drying both cherries and currants is to put in jars first a layer of fruit, then a layer of sugar, in the proportion of half a pound sugar to pound fruit and let stand overnight; place them to boil, skim-
skim-ming off all scum, let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun, or by the fire, turning frequently until dry : then place on pans in oven, stirring with the hand often until the heat is too great to bear. They may then be packed in iars with sugar, or put away in paper sacks, or stone crocks with a cloth tied closely over the top, and are an excellent substitute for raisins in puddings or mince pies. To dry cherries without sugar, stone, and set them over the nre in the preserving pan; let them simmer in their own liquor, and shake them in the pan Put them in common china dishes; next day scald again and when cold put on sieves to dry in moderate oven. Twice heating, an hour each time, will do them. Put away in a box with a paper between each layer.
Dried Currants. — Take one pint sugar to a pint stemmed ripe currants ; put them together in a porcelain kettle, a layer of currants at the bottom ; when sugar is dissolved, let boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants and dry it with them. Pack in jars and cover closely. Blackberries may be dried in the same manner. An economical way of making jelly is to boil the liquid after currants are taken out, skimming well, until it becomes a jelly, and put away in jelly glasses.
Dried Gooseberries. — To seven pounds goosederries add a pound and a half of powdered sugar, strewing it over them in preserving kettle. Let remain over a slow fire till they begin to break, and then remove. Repeat this process two or three days ; then tie the gooseberries from the syrup and spread out on sieves in the sun or near the fire to dry. The syrup may be used for other preserves. When quite dry put away in tin boxes on layers of paper. They will keep in this way all winter, and may be used for pies, tarts, etc.
Records on this page
Dried CherriesDried CurrantsDried Gooseberries