COMMON CHERRY CHEESE.
Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes. Weigh the pulp in this case, and boil it quickly to a dry paste, then stir to it six ounces of sugar for the pound of fruit, and when this is dissolved, place the pan again over, but not upon, a brisk fire, and stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched; then press it immediately into small moulds or pans, and turn it from them when wanted for table. When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit, which must be boiled very dry both before and after it is added.
Kentish or Flemish cherries without stoning: 20 to 30 minutes. Passed through a sieve. To each pound of pulp (first boiled dry), 6 oz. sugar. To each pound of cherries stoned and boiled to a dry paste, 5 oz. sugar.
CHERRY PASTE. (FRENCH.)
Stone the cherries; boil them gently in their own juice for thirty minutes; press the whole through a sieve; reduce it to a very dry paste; then take it from the fire, and weigh it; boil an equal proportion of sugar to the candying point; mix the fruit with it; and stir the paste, without intermission, over a moderate fire, until it is again so dry as to form a ball round the spoon, and to quit the preserving-pan entirely; press it quickly into small moulds, and when it is cold, paper, and store it like other preserves.
STRAWBERRY JAM.
Strip the stalks from some fine scarlet strawberries, weigh, and boil them for thirty-five minutes, keeping them very constantly stirred; throw in eight ounces of good sugar, beaten small, to the pound of fruit; mix them well off the fire, then boil the preserve again quickly for twenty-five minutes.
Strawberries, 6 lbs.: 35 minutes. Sugar, 3 lbs.: 25 minutes.
Obs.—We do not think it needful to give directions with each separate receipt for skimming the preserve with care, and keeping it constantly stirred, but neither should in any case be neglected.