Preserved Cherries
- Take cherries before dead ripe; allow a pound of white sugar to a pound of fruit; dissolve and boil the sugar, having it thick; put in the cherries with the stems on, and let them boil till transparent. Tie them up in glass jars. The carnation and common light red, if done carefully, will be so transparent that the stones may be seen through them. To preserve them without the stones, take such as are very ripe, push out the stone carefully with a darning needle, make sirup of the juice, and then boil the cherries to a thick consistency.