No. 14—COGNAC CHERRIES.
- 1 lb. of large, sweet cherries
- 1¾ lbs. of sugar
- 1 cup of water
- 1½ pts. of corn brandy
Preparation: Wash and dry the cherries, prick them with a needle, and trim the stems with a pair of scissors. Fill a jar half full with them. Boil down the sugar and water to one-third of the quantity and add the brandy. When this syrup is cold, pour it into the jars, close them tightly and treat them as in [No. 1].
No. 15—MIRABELLE PLUMS, No. 1.
- 1 lb. of mirabelles
- ½ lb. of sugar
- ¼ cup of water
Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in [No. 1] and store in a cool, dry place.
No. 16—MIRABELLE PLUMS, No. 2.
- 1 lb. of Mirabelle Plums
- ¾ lb. of sugar
- ¼ cup of water
- Brandy paper
Preparation: Treat the plums as before. After they have been rubbed with a cloth and pricked, fill a jar half full. Boil the sugar and water 10 minutes and pour over the plums hot. Close the jars, but not tightly, then place into a boiler with water to boil 2 hours. After that time take out the jars, close them tightly and treat them as in [No. 1].
Remarks: Put a piece of brandy paper inside before closing them up tightly.