Farm and home cook book and housekeeper's assistant

Pick cherries over carefully, discarding all wormy and unripe ones. Allow 1 cup sugar for each qt jar of fruit. Put the cherries and sugar in layers in the jars until they are nearly full, then arrange the jars in a boiler, first placing a layer of straw in the bottom of the boiler and also pack some straw between the jars. Cover the jars but do not put on the rubbers. Then pour enough water into the boiler to come nearly to the top of the jars but not enough so that any of it can run into the jars. Cover the boiler and let boil until the sugar in the jars is melted and forms a clear syrup. Meanwhile have more syrup in a preserving kettle, and when the fruit is ready, take out the jars, one at a time, fill up full with the boiling hot syrup, put on the rubbers, and seal at once. Be sure to have the glass overflowing full with syrup. — [M. C, Va. To Can whole Cherries Cold Use freshly picked, carefully selected cherries, not overripe and with the stems on, wash and drain them carefully and fill into cans, but do not pit them or remove the stems, and be careful not to break the stems. Fill the cans with fresh cold water, shake well to be sure there are no air "bubbles in the can, then fill to overflowing with fresh water and seal at once. When opened they will be just like fresh picked cherries, and you can serve them Christmas time and set your guests to wondering where you got fresh cherries. They must be sealed air tight, and stored in a dark, dry and cool place. — [Mrs. L. W., O. Cherry Preserves Wash the cherries thoroughly at least 3 times, then drain well and weigh. To each lb cherries allow 1 lb sugar and boil until most of the cherries have broken to pieces. If liked, add 1 sliced lemon (seeds discarded), to every 4 qts of the preserves and boil together with the preserves until done. Put up in stone jars. — [Miss K. B., Minn. Sour Cherry Preserve For each lb carefully selected cherries, allow 1 lb sugar. Put the sugar in a preserving kettle and add 1 small cup cold water to every lb sugar and boil until the syrup is transparent, taking care not to let it scorch or burn, and skimming off all skum that rises to the surface. After this put in the cherries and let them boil for 15 minutes, then skim out the cherries and put them into glass jars. Let the syrup boil down some and add to it any of the juice that has drained off the cherries in the jar. When the syrup is boiled sufficiently, fill up the jars with it and seal at once. Store in a cool dark, and dry place. — [Mrs. O. M. P., N. H. Canned Baked Apples Fill a large pudding dish with sour apples, pared, cored and quartered. Sprinkle with % cup sugar for each qt apples and add a sprinkle of cinnamon if liked. Pour in about 1 cup water, cover closely and bake several hours in a moderate oven, or until the apples turn red. Fill at once into hot fruit cans and seal air tight. — [I. A. S., Me. Candied Apples