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Candied Cherries

This formula was donated by one in charge of a soda fountain. The cherries cannot be told from the maraschino cherry. The Mt.

Morenci, or any firm cherry, is best adapted for this purpose; stone carefully the amount of cherries desired; soak the cherries in vinegar twenty-four hours; this makes them firm; then drain. Take equal weights of granulated sugar and cherries; thoroughly mix, then lay the mixture on platters and keep in a cool place for seven days; stir well each day; put in jars and seal. Keep in the cellar while curing.

Grapes Preserved by Sealing Wax Select choice bunches of ripe grapes, fresh from the vine. Heat the end of a stick of sealing wax in the flame of a candle or lamp, and with the hot wax completely cover the ends of the stems, thus excluding air and retaining juice. Pack the grapes in a wooden box with a layer of cotton batting between the layers.

Store in a cool place.

Glacé Figs Put figs in pan. Make syrup to cover in proportion of one cup and a half of sugar to one cup of water. Cook until figs are a little yellow and keep in syrup over night. Next day cook in same syrup half an hour, leave again over night, then cook until stem is transparent, and leave until cold. Then drain on plate, spread on mosquito netting stretched over pan or tray, and dry thoroughly. Wet the netting before putting the fruit on it.