Canned Cherries

Suppress the stalks and pips from some fine, very ripe but sound cherries; range them at once in tin cans of a quart capacity and cover with a twenty-five degree cold syrup; put on the lids and solder tightly. Stand these cans in a large saucepanful of cold water, set it covered on the fire and boil the water for seven minutes, then remove at once from the fire and allow the cans to cool off in the liquid.