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Classic
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page 419
6. Cherries in Brandy. 3 pounds of sweet cherries 1 1/2 pounds of sugar, 1 pint
of brandy, cinnamon and cloves.
Put the fruit into cans after having been cleaned and half of the stems taken
off. Then clarify the sugar as directed under No. 2, let it cool, stir the
brandy through it, put a few pieces of cloves and cinnamon into the syrup, pour
it over the cherries and cover the cans.
7. Quinces in Cognac. For each pound of quinces (weighed after cooking) take 3/4
pound of sugar, cognac, lemon peel and cinnamon.
Peel the quinces, cut each one into eight parts, and after taking out the seeds
put them into cold water. In the meantime bring some water to a boil and cook
the quinces in this until they can easily be pierced with a fork, but they must
not become soft.
Then take them out with a skimmer, lay them on a colander to drain, put a fine
slice of lemon peel and cinnamon on each piece of citron. Then clarify the sugar
as given under No. 2, cook for a while with the citron water, pour hot over the
quinces and after 48 hours boil the juice. Then stir in as much cognac as
wanted, and pour over the citron.
II. PRESERVED FRUITS.
8. Preserved Strawberries with Currant Juice. For 1 pound of strawberries take 1
pound of sugar, put one-half of the sugar over the berries and leave them over
night. The next day cook the sweetened berries with currant- or apple juice,
which has been boiled until thick, that is, not the berries but the juice is to
be boiled; put the juice and berries on the fire together. and as soon as the
berries are heated through take them out and cook the jelly for a few minutes
longer. This is served with roasts, also with biscuits and sand cakes; served
also alone with sweet cream.
9. Strawberries preserved in English Style. The fresh berries are put into
glasses in layers with sugar (6 ounces of sugar with 1 pound of fruit), pour
over the
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