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Cherries, Dried

Stone the cherries carefully without spoiling the fruit. This may be done by pushing the stones through the end with a bodkin or silver skewer. Put them into a preserving-pan, and strew amongst them finely-sifted sugar, allowing eight ounces of sugar to every pound of fruit. Simmer for ten minutes, then pour them into a bowl, and leave them until next day, when they must be again simmered for ten minutes; and this process must be repeated for three days. Drain well, put them on a sieve or wire tray, so that they do not touch each other, and place this in an oven sufficiently cool to dry without baking them. They must be turned about every now and then that they may be equally dried. If the oven is too hot, their colour will be spoilt. When dried, keep them in tin boxes with writing-paper between each layer. Kentish cherries are best for this purpose. They will be found useful for garnishing dishes, or for dessert. Probable cost of the cherries, 3d. to 6d. per pound.