Stewed Cherries

Cut the stalks halfway up from a pound of fine, large, sour cherries. Boil a light syrup in a sugar pan, just having sufficient to cover the fruit, then throw in the cherries; toss them for two minutes, boiling the liquid up once only, then pour the whole into a bowl to leave till cold. Lay both syrup and fruits on a sieve placed on top of the sugar pan and take away some of the fallen syrup, pouring sufficient sugar into the remainder that when boiled again it forms a thick syrup; as this becomes almost cold add the cherries to it, take from the fire and half an hour later dress the stewed fruit.