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Brandied Cherries

Four pounds of cherries; two pounds of sugar; one-half pint of water; one pint of brandy. Stem, stone and weigh the fruit. Make a syrup of the sugar and water and boil it, removing all the scum. Place the fruit in a preserving kettle off the fire, and pour on the boiling syrup. After standing one hour place the kettle on the stove, heat slowly, boil four minutes, skim out the cherries and lay them on a flat dish. Boil the syrup twenty minutes, place the brandy into it, add the fruit, take at once from the fire, and seal.

Berries are brandied in the same way as cherries.