with the stones removed, (cost about ten cents;) cover the jar closely,
set it in a saucepan half full of boiling water, and simmer it gently
until the cherries are tender; then take up the fruit, weigh it, put it
into a preserving kettle with half a pound of finely sifted sugar, (cost
about eight cents), to every pound of fruit; add a dozen cherry kernels
with the skins removed by scalding, and rubbing in a clean cloth, put
the kettle over a slow fire, and boil, stirring occasionally, until the
fruit is quite dry and clear. Meantime rinse out some shallow jars with
brandy, and when the fruit is done put it into them, pressing it down
tightly; pour a very little brandy over the top, lay a little paper on
each, then fit on the covers of the jars closely, and keep in a dry,
cool place. The above quantity will cost about twenty-five cents.

=Candied Cherries.=--Choose a pound of perfectly sound, ripe cherries,
(cost ten cents,) with the stalks and an occasional leaf attached, wipe
them with a clean, dry, soft cloth; dip the leaves and stems, but not
the fruit, into boiling vinegar, and set them with the cherries upward,
in a card-board perforated with holes to admit the stems, until the
vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen
cents), with a teaspoonful of cold water, using a thick porcelain-lined
saucepan or copper sugar boiler; skim until perfectly clear, and test in
the following way: Dip the thumb and forefinger into cold water and then
quickly into the boiling sugar, withdrawing it instantly; press the
fingers together, and then draw them apart; if the sugar forms a little
thread between them it is ready to use, if it does not, boil a few
minutes longer and test again. When it is ready dip the leaves and
branches into it, and dry them in the card board frame as directed
above. Keep the sugar at the boiling point, and as soon as it forms a
clear brittle thread between the fingers, when tested as above, dip the
entire fruit into it, moving the cherries around so that the sugar
completely covers them, and dry them, placed as above in the card board
frame, in the mouth of a cool oven.

=Currant Salad.=--Remove the stems from half a pound each of red and white
currants, (cost ten cents,) and pile them in regular layers high in the
centre of a shallow glass dish, sifting a little powdered sugar between
each layer; the sugar will cost two or three cents. A gill of cream,
(cost five cents,) ma