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Cherries, Frosted

Choose large, ripe, sound cherries. Wipe them with a dry soft cloth, and dip them in a liquid made of the whites of two eggs which have been whisked to a firm froth and mixed with a quarter of a pint of spring water. As the cherries are taken out of the egg, drain them and roll them one by one in finely-sifted sugar. Put some clean writing paper on an inverted sieve, put them on this so that they do not touch one another, and let them dry till wanted. Time, six or eight hours to dry the fruit. Probable cost, 3d. to 6d. per pound. Sufficient, one pound for a small dessert-dish.