Ingredients
- two pounds of cherries
- a pint of water make a good syrup
Directions
Take two pounds of cherries, stone them; with a pound and a half of sugar, and half a pint of water make a good syrup; put in your cherries, let them boil gently till all the sugar is melted ; then boil them fast and skim them ; take them o£f two or three times, and shake them round ; put them on again, and let them boil fast. When they are of a good colour, and the syrup will stand, they are done enough. Put them into pots or bottles, and when cold, paper them.
ANOTHEE METHOD — ^VEEY GOOD.
Take an equal quantity of sugar and fruit before the cherries are stoned; make your syrup, and after stoning the cherries, put them in ; let them boil slowly at first, till they are thoroughly heated, then boil as fast as you can ; when clear.
80 D&IED FBtriTS.
add some carrant-juice : this improves the colour and flavour.
Fare and stone the apricots, take an equal quantity of sugar^ pound and sift it^ put the apricots in a bowl^ and strew the sugar over them ; let them stand till the next day ; then put them into a preserving-pan^ set them on a gentle fire^ and let them simmer a Uttle ; then let them boil till tender and clear; take them occasionally to skim and turn ; keep them under the syrup as much as possible when boilings and when done enough^ take them up^ and put them in glasses. Boil your syrup again^ and skim it clear, and when cold, pour it over the apricots. Put paper over them, steeped first in brandy, and tie them down closely with leather or bladder, or paste the cover on, which is the best.