Stewed cherries
None of our small fruits are more injured by transportation than these same luscious and ruddy lobes. If you must buy cherries which are brought from a distance and are, of necessity, several days old, cook them if you regard the welfare of the digestive organs of your family. The verse that tells us “cherries are ripe” would be more reassuring if it also informed us that they were recently picked.
Wash and pick over carefully; put over the fire in a “safe” saucepan, such as I have already indicated, with just enough water to prevent burning, cover closely and stew until soft, but not broken. Strain off the liquor; set aside the cherries in a covered bowl, add three tablespoonfuls of sugar to each pint of the juice, return to the fire; boil fast for half an hour and pour over the fruit. Keep covered until cold.