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Candied Fruit

Stone cherries. Remove hard center and outside and cut pineapples in slices. Let cook in boiling water until tender. For a pound of drained fruit, cook one pound and a quarter of sugar and a cup of the water, in which the fruit was cooked, to the soft ball stage (238° F.).

Remove from fire and pour over the fruit, set in a shallow dish. The syrup should cover the fruit. Return to the fire and let boil once.

Set aside until next day. Drain on a sieve.

To the syrup add half a cup of sugar and again cook to 238° F. Put in the fruit, let boil once, and set aside over night. Repeat this process three times, adding half a cup of sugar each time.

The fruit, by this time, will probably have taken up all the syrup it will absorb. Let dry off a little and store in glass, tightly-closed. Pineapple in slices may need to be reheated in the syrup four or five times. Each variety of fruit should take up all the syrup possible.

Where fruit is candied in large quantity, shallow trays provided with wire screens, to keep the fruit under the syrup, are used. If the syrup crusts, do not add the half-cup of sugar at the next boiling, but add a few tablespoonfuls of boiling water.