Of Cherries.
A way to dry Cherries.
Take three quarters of a pound of Sugar, and a pound of Cherries, their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay of Cherries and another of Sugar, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one upon sheets of glasse, setting them either abroad in the sunne, or in a window where the sunne may continually be upon them. If they dry not so fast as you would have them, then in the turning scrape some loafe Sugar finely upon them, but add no greater heat then the sunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening set them in some warm Cupboard.
How to Preserve Cherries.
Take the Cherries when they be new gathered off the Tree, being full ripe, put them to the bottome of your Preserving pan, weighing to every pound of Cherries, one pound of sugar, then throw some of the sugar upon the Cherries, and set them on a very quick fire, and as they boyle throw on the rest of the sugar, till the Syrupe be thick enough, then take them out, and put them in a gally pot while they are warm; you may if you will, put two or three spoonfulls of Rose-water to them:
To make all manner of Fruit Tarts.
You must boyle your Fruit, whether it be Apple, Cherry, Peach, Damson, Peare, Mulberry, or Codling, in faire water, and when they be boyled enough, put them into a bowle, and bruise them with a ladle, and when they be cold straine them, and put in red wine, or Clarret wine, and so season it with sugar, cinamon, and ginger.
