* * *

TO DRY CHERRIES.

Stone them, and save the juice: weigh the cherries, and allow one pound
of good brown sugar to three of the fruit; boil it with the juice, put
the cherries in, stew them fifteen or twenty minutes, take them out,
drain off the syrup, and lay the cherries in dishes to dry in the sun;
keep the syrup to pour over a little at a time, as it dries on the
cherries, which must be frequently turned over; when all the syrup is
used, put the cherries away in pots, sprinkling a little powdered loaf
sugar between the layers. They make excellent pies, puddings, and
charlottes.

* * * * *

RASPBERRY JAM.

To each pound of ripe red or English raspberries, put one pound of loaf
sugar--stir it frequently, and stew till it is a thick jelly.

* * * * *

TO PRESERVE STRAWBERRIES.

Get the largest strawberries before they are too ripe; have the best
loaf sugar, one pound to each of strawberries--stew them very gently,
taking them out to cool frequently, that they may not be mashed; when
they look clear, they are done enough.

* * * * *

STRAWBERRY JAM.

Is made in the same manner as the raspberry, and is very fine to mix
with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.

* * * * *

GOOSEBERRIES.

Select young gooseberries, make a syrup with one pound of loaf sugar to
each of fruit; stew them till quite clear and the syrup becomes thick,
but do not let them be mashed. They are excellent made into tarts--do
not cover the pan while they are stewing.

* * * * *

APRICOTS IN BRANDY.

Take freshly gathered apricots not too ripe; to half their weight of
loaf sugar, add as much water as will cover the fruit; boil and skim it:
then put in the apricots, and let them remain five or six minutes: take
them up without syrup, and lay them on dishes to cool; boil the syrup
till reduced one half; when the apricots are cold, put them in bottles,
and cover them with equal quantities of syrup and French brandy. If the
apricots be cling-stones, they will require more scalding.

* * * * *

PEACHES IN BRANDY.

Get yellow soft peaches, perfectly free from defect and newly gathered,
but not too ripe; place them in a pot, and cover them with cold weak
lye; turn over those that float frequently, that the lye