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Brandied Cherries

Use, preferably, white cherries. Leave a bit of stem on each one. Place in layers in jars and fill up with brandy, letting stand two days. Have ready a thick syrup, drain the liquor from the cherries and add equal quantity of boiling syrup to the brandy. Strain and pour over the fruit, letting stand this time twelve hours-the fruit bottled and corked. Next day fill up any space with syrup till just below corks, then seal.

PICKLED CHERRIES (Uncooked) Clip, leaving an inch of the stems. Place in jars in layers, alternating with thick layers of powdered sugar. Fill threefourths full. Fill up with cold, spiced vinegar and seal; or thin bags of spices may be placed among the cherries and plain vinegar poured over fruit and sugar.

PICKLED CHERRIES (Cooked) To two pounds of cherries allow one pound of sugar and one-half pint vinegar. Pour this boiling hot over the cherries. If the yellow cherries are used place them in the kettle and boil a few minutes with the syrup. Add spice or not and omit part of the sugar if desired more tart.