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Cherries Preserved in Syrup

Choose light, sound, ripe cherries. Remove the stones without injuring the fruit, which may be done by drawing them out with the stalk, or pushing them out at one end with a bodkin or quill. Allow a pint and a half of water and a pound of sugar for every pound of fruit, weighed after it has been stoned. Put the sugar and water into a preserving-pan, and let it boil for a quarter of an hour, skimming it carefully; then throw in the fruit, and let it boil for another quarter of an hour. Pour it with the syrup into a large jar, and let it remain until next day, when the cherries must be put into a sieve to drain, and a pint of white currant juice (see CURRANT JUICE) allowed for every four pounds of cherries. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be put with them and boiled again for four or five minutes. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie them down closely. It will be more economical in small families to put the preserve into one-pound pots, as there is an amount of evaporation in larger jars, which makes a considerable difference in the expense. Probable cost of cherries, 3d. to 6d. per pound.