Candied Cherries.
2 quarts large, ripe, red cherries, stoned carefully.
2 lbs. loaf sugar.
1 cup water.
Make a syrup of the sugar and water and boil until it is thick enough to “pull,” as for candy. Remove to the side of the range, and stir until it shows signs of granulation. It is well to stir frequently while it is cooking, to secure this end. When there are grains, or crystals on the spoon, drop in the cherries, a few at a time. Let each supply lie in the boiling syrup two minutes, when remove to a sieve set over a dish. Shake gently but long, then turn the cherries out upon a cool, broad dish, and dry in a sunny window.