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Classic
Cook Books
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page 149
Preserved cherries.
Remove the stones and then take as much sugar as the berries weigh. Dip the
sugar in water and boil until it becomes quite thick. Then put in the berries to
boil 15 minutes. Take them up with a big spoon. Let the sugar continue boiling
until real thick. Then add the berries and let them boil a minute, skimming
while boiling. Shake well, cool and put up in jars.
Preserved red gooseberries.
Remove the stalks and the hulls from the berries; then rince them and let the
water run off. Weigh the berries and take their weight in sugar, of which make a
thin paste; let that cool and then put in the berries and let them remain over
night. In the morning put them over the fire and let them boil until they appear
clear, then remove them from the fire and shake them until most of the heat has
passed off. Then they are immediately put in jars for preservation.
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