CHERRIES.

New Zealand Mail, Issue 1190, 21 December 1894, Page 14

CHERRIES.

TO PRESERVE CHERRIES.

Lay some cane sugar on the bottom of the preserving-pan, and place some cherries on it, then another layer of sugar, then of cherries, repeating this until all are in, leaving out a little of the sugar to skew in as they boil; add three spoonfuls of currant juice to each pound of fruit, and set it over a clear fire. Boil quickly, shaking round frequently to prevent their burning, but do not stir them. Take off the scum as it rises, and when the syrup is. thick and they look clear, put them into pots, and when cold, cover them over.

TO BOTTLE CHERRIES, Have ready some wide-mouthed bottles quite clean and dry ; cut each cherry from the stalk into the bottle, be sure .not to pull them off. To every bottle of cherries put three ounces of sugar, then tie them tightly over with bladder. After drawing the bread leave the oven door open. About 9 o’clock at night put in the bottles and close the oven door. Take them out the first thing in the morning, and put them in a dry place for use.

TO DRY CHERRIES.. Stone seven pounds of cherries, put a layer of them at the bottom of a stewpan, cover it with a layer of cane sugar, then put in another layer of cherries ; continue putting tbe fruit and sugar in layers till the ingredients are all in the stewpan.

Bet them stand all night. The next day set the stewpan over a charcoal fire, and scald the fruit, but take care not to let it boil. Repeat this for four following days. Then lift the cherries out of the syrup one by one, lay them on earthenware dishes, and dry them in the sun. Should the weather be wet or gloomy they can be dried in a very slow oven. But they are best sun-dried. Cherries may be dried with their leaves and stalks as follows : Take some large cherries with a little stalk and a leaf or two on, dip the leases and stalk in a boiling vinegar, stick the sprig upright in a sieve until they are dry. In the meantime, make a strong syrup of double-refined cane sugar, and dip the cherries, stalk, and leaves into it, and let them scald; take them out and boil the syrup to candy height; then dip the I cherries, stalk, and leaves into it; then I dry in a slow oven or before the fire. j TO CANDY CHERRIES. Boil some cane sugar to a candy height, I and put it over some fine, ripe cherries I stoned; move them gently about, and I when almost cold take them out and dry them by the fire, or in a cool oven.

CHERRY TART. Pick the stalks from the cherries, put a tiny cup upside down in the middle of a deep pie-dish, fill round it with the fruit, and add sugar to taste. Bay some short crust round the edge of the dish, put on the cover as directed before, ornament the edges, and bake it in a quick oven. When ready to serve, sift some sugar over the top.