The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-07-07
PREsERvMG CHERRIES.

For sweet cherry sauce the water
and sugar should be boiled until IL
spins a threads Allow one eupful OF
syrup to one quart Of pitted cherries:
drop the pitted cherries into bhe boil
ing syrup: when the syrup again be-
gins to boil. pour cherries In sterilized
jars and seal. For sour sauce for pie
fillinG boil the cherries In thin syrup
for Ave minutes; pack closely in jars
and seal. The excess juice may be
bottled for use on pancakes. In pud-
ding sauces, gelatine desserts. bever-
ages. or for jelly making. The bottles
and corks should be sterilized and.
after the cork Is adjusted the top Of
tho bottle should be dipped In melted
parahin.
Cherry Oiives-F1u a quart jar
with large sweet cherries. leaving the
stems on and packing the fruit as
closely as possible. Mix one table,
spoonful Of salt and one cup OF cold
vinegar. and pour tho mixture into the
Jar Of cherries. Fill the Jar with cold
water. Adjust the rubber and the
cover and seal the Jar Is usual. Turn
1t upside down several times. AL
low the cherries to stand for at least
two weeks before using them. These
cherries are not heated. They make
Arm salt pickle to be used with
meats.
Dried Cherries-Wash the cherries
and remove the surface moisture.
The cherries may be pitted or not:
pitted cherries lose juice. but the
juice may be drained of and used
However, the cherries can be used in
more ways when the pits are left In.
II the cherries are not pittcd the dry
ing Is facilitated by dipping them
quickly into a boiling solution Of lye
made In the proportion Of one ounce
OF concentrated I've to one gallon of
water. They should then be rinsed
three or four times In clear water.
Spread the cherries In a thin layer on
platters or drying racks. and dry
them for from three to four hours at
Ito desees to $50 degrees F., rails
Ing the temperature gradually. Store
them In a moisture proof container.
II the cherries are to be used as
sauce soak them overnight and sim.
mer until they are tender, adding as
much sugar as desired. II the cherries
are to be used In buildings. breads.
breakfast cereals or as a CONNECTION
sprinkle sugar over them before they
are dried. to improve the flavor.
Cherry Conservative quarts pitted
cherries. three cupfuls pineapple. az
quarts sugar. half pound English wal
nuts. Put the pineapple through a
food chopper: mix the fruit with the
~ nd
slowly until thick: add chopped wall
nut meats; put In glasses and cover
with paraffin.
Cherry Relish-Remove pits from
cherries and drain: cover with a vine
gar solution made in the proportion
OF three-Quarters cupful OF vinegar
to one quart water; after Ave or six
hours add an equal weight OF sugar
Allow to stand overnight; seal and
keep In a cool, dark place. The vinegar
solution that has been drained OF may
be used for sweet pickles.
When visiting the gardens of friends
or public parks 1t is a good idea to
make a list Of the vegetables that
look and taste good and OF the flowers
wanted for special purposes in the
garden next year. This list can be
consulted when making out the seed
order next spring.
II plants have been kept growing
In pots. whether ir the house or
plunged in the garden, II is well to
examine them at this time. II pot
bound. that 10. II the pot is completely