CANNED SOUR CHERRIES FOR PIES
Pit cherries and cover with cold water and let stand over night. Drain in the morning. To 6 heaping cups of pitted cherries take 2 level cups of sugar, ½ cup water. Put all together into stew-pan on range, cook a short time, then add 1 teaspoonful of corn starch mixed with a little cold water and stir well through the cherries; let come to a boil, put in jars and seal. This quantity fills five pint jars. This is the way one country housekeeper taught Mary to can common sour cherries for pies and she thought them fine.
CANDIED ORANGE PEEL
Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes. Pour off water, cover with cold water and boil another 20 minutes, then drain and take equal weight of peel and sugar. Let simmer 1 hour, then dip slices in granulated sugar. Stand aside to cool.