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No. 13—LARGE SWEET CHERRIES.
- 1 lb. of cherries
- 1 lb. of sugar
- Brandy paper
- ¼ cup of water
Preparation: Wipe the cherries with a cloth and place them into the jars. Boil the sugar and water 5 minutes, skim it and pour over the cherries. Close the jars, but not tightly. Put the jars into a boiler with water reaching nearly to the top of the jars. Cover the boiler, boil for 2 hours, take out the jars, close them tightly and treat them as in No. 1.
Remarks: The cherries may be stoned. Put a tray or several thicknesses of cloth on the bottom of the boiler, also hay or cloth between the jars.
No. 14—COGNAC CHERRIES.
- 1 lb. of large, sweet cherries
- 1¾ lbs. of sugar
- 1 cup of water
- 1½ pts. of corn brandy
Preparation: Wash and dry the cherries, prick them with a needle, and trim the stems with a pair of scissors. Fill a jar half full with them. Boil down the sugar and water to one-third of the quantity and add the brandy. When this syrup is cold, pour it into the jars, close them tightly and treat them as in No. 1.
No. 15—MIRABELLE PLUMS, No. 1.
- 1 lb. of mirabelles
- ½ lb. of sugar
- ¼ cup of water
Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in No. 1 and store in a cool, dry place.
No. 16—MIRABELLE PLUMS, No. 2.
- 1 lb. of Mirabelle Plums
- ¾ lb. of sugar
- Brandy paper
- ¼ cup of water
Preparation: Treat the plums as before. After they have been rubbed with a cloth and pricked, fill a jar half full. Boil the sugar and water 10 minutes and pour over the plums hot. Close the jars, but not tightly, then place into a boiler with water to boil 2 hours. After that time take out the jars, close them tightly and treat them as in No. 1.
Remarks: Put a piece of brandy paper inside before closing them up tightly.
