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page 216
them in the pan. Put them by in china common dishes; next day give their,
another scald, and put them, when cold, on sieves to dry, in an oven of
attemperated heat as above. Twice heating, an hour each time, will do them.
Put them in a box, with a paper between each layer.
To dry Cherries the best way.
To every five pounds of cherries stoned, weigh one of sugar double-refined. Put
the fruit into the preserving-pan with very little water; make both scalding
hot; take the fruit immediately out and dry them; put them into the pan again,
strewing the sugar between each layer of cherries; let it stand to melt; then
set the pan on the fire, and make it scalding hot as before; take it off, and
repeat this thrice with the sugar. Drain them from the syrup; and lay them
singly to dry on dishes, in the sun or on a stove. When dry, put them into a
sieve, clip it into a pan of cold water, and draw it instantly out again, and
pour them on a fine soft cloth; dry them, and set them once more in the hot sun,
or on a stove. Keep them in a box, with layers of white paper, in a dry place.
This way is the best to give plumpness to the fruit, as well as colour and
flavour.
Cherries in Brandy.
Weigh the finest morellas, having cut off half the stalk; prick them with a new
needle, and drop them into a jar or wide-mouthed bottle. Pound three quarters
the weight of sugar or white candy; strew over; fill up with brandy, and tie a
bladder over.
Cherry Jam.
To twelve pounds of Kentish or duke cherries, when ripe, weigh one pound of
sugar; break the stones of part, and blanch them; then put them to the fruit and
sugar, and boil all gently till the jam comes clear from the pan. Pour it into
china-plates to come up dry to table. Keep in boxes with white paper between.
Currant Jam, black, red, or white.
Let the fruit be very ripe, pick it clean from the stalks,
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