[Modern cookery, in all its branches

Stone, and then weigh the fruit ; heat it rather slowly that the juice may be well drawn out before it begins to boil, and stew the cherries until they are tolerably tender, then boil them quickly, keeping them well turned and stirred from the bottom of the pan, for three-quarters of an hour or somewhat longer should there still remain a large quantity of juice. Draw the pan from the fire, and stir in gradually half a pound of sugar for each pound of cherries. An ounce or two more may occasionally be required when the fruit is more than usually acid, and also when a quite sweet preserve is liked. When the sugar is dissolved continue the boiling rapidly for about twenty minutes longer ; clear off all the scum as it appears, and keep the jam stirred well and constantly, but not quickly, to prevent its adhering to the bottom of the preserving-pan. Stoned Kentish or Flemish cherries, 6 lbs. : without sugar, 1 hour or rather more. Sugar roughly powdered, 3 lbs.: (or 3£ lbs.) About 20 minutes quick boiling. Obs . — Heat the fruit and boil it gently until it is quite tender, turning it often, and pressing it down into the juice ; then quicken the boiling to evaporate the juice before the sugar is added. Cherries which are bruised will not make good preserve : they always remain tough TO DRY CHERRIES WITH SUGAR. (A quick and easy method .) Stone some fine, sound, Kentish or Flemish cherries ; put them into a preserving pan, with six ounces of sugar reduced to powder, to each pound of the fruit ; set them over a moderate fire, and simmer them gently for nearly or quite twenty minutes; let them remain in the syrup until they are a little cooled, then turn them into a sieve, and before they are cold lay them singly on dishes, and dry them very gradually, as directed for other fruits. When the cherries are quite ripe the stones may generally be drawn out with the stalks, by pressing the fruit gently at the same time ; but when this method fails, they must be extracted with a new quill, cut round at the end: those of the very short- stalked, turnip-shaped cherry, which abounds, and is remarkably fine in many parts of Normandy, and which we have occasionally met with here, though it is not, we believe, very abundant in our markets, are easily removed with a large pin, on the point of which the stone may be caught at the stalk end, just opposite the seam of the fruit, and drawn out at the top, leaving the cherry apparently entire. DRIED CHERRIES. (, Superior Receipt .) To each pound of cherries weighed after they are stoned, add eight ounces of good sugar, and boil them very softly for ten minutes : pour them into a large bowl or pan, and leave them for two days in the syrup ; then simmer them again for ten minutes, and set them by in it for two or three days ; drain them slightly, and dry them very slowly, as directed in the previous receipts. Keep them in jars or tin canisters, when done. These cherries are generally preferred to such as are dried with a larger proportion of sugar ; but when the taste is in favour of the latter, from twelve to sixteen ounces can be allowed to the pound of fruit, which may then be potted in the syrup and dried at any tune ; though we think the flavour of the cherries is better preserved when this is done within a fortnight of their being boiled.