BRANDIED CHERRIES
Have perfectly ripe and sound sweet cherries. Keep stems by cutting short. Drop the cherries a few at a time in a boiling syrup made of one pint of water and one-half pound of sugar. When they have boiled three to five minutes, lift out and lay on plates; allow to cool and dry as they cool. They should be perfect in form. Make a second syrup twice as sweet as the first; use a pound of sugar to a pint of water. When syrup boils clear, set aside to cool. Carefully pack the cherries in glass jars. To the cool second syrup add the same amount of the best brandy. Pour the mixed syrup and brandy over the cherries in the jars, seal, set in cool fruit-closet. Other fruits may be brandied by this recipe.
Mrs. H. J. Sower