The new Annie Dennis cook book

Allow one pound of sugar and a teacup of water to each pound of fruit, halved and stoned. Boil the syrup ten minutes before putting the plums in; skim and boil all together till tender. Take from fire and let stand over night. The next day boil again, adding a few of the blanched kernels taken from the stones. Pack the fruit in jars, pour over the syrup and seal. Plum Jelly Take half gallon of half ripe plums, put in porcelain kettle, cover with water and boil ten minutes ; pour off the juice and strain it through flannel; add one pound of white sugar to each pint of juice and boil until it will harden when cold. It will take from twenty to thirty minutes. Plum Sweet Pickle Scald until the skins are tender, half gallon of almost green plums; drain them well, and place in jars. Have ready a syrup made of two pounds of sugar, one pint of apple vinegar, teaspoonful each of whole cloves and mace, pour over plums while hot and seal. CHERRIES For preserving, pickling, or putting up in any way this fruit should be gathered when ripe, and used while perfectly fresh. Canned Cherries Wash the fruit and put it in jars ; add one teacupful of sugar to each gallon of fruit ; fill with water, put the tops on loosely and place the jars in a vessel of cold water, with a heavy cloth folded at the bottom; or what is better, use a perforated false wooden bottom of the vessel. Put on the fire and boil five minutes; remove from the fire, tighten the tops, and keep in a cool, dark place. JeUy Wash three quarts of cherries, and place in a vessel with two teacupfuls of water; boil until very tender. Pour off the juice, measure and add one measure of sugar to each measure of juice. Boil until jellied. Put in molds and cover when cold with writing paper dipped in brandy. Preserves Stone three quarts of cherries ; put in a vessel with one teacupful of water. Add half the weight of the fruit in sugar, and boil until the cherries are tender. Then add the same amount of sugar ; boil half an hour, put in jars and cover or seal while hot. Sweet Pickle Wash half gallon of cherries; put in self-sealing jars, with half teaspoonful each of cloves and mace. Boil one and a half pints of good apple vinegar, and one teacupful of sugar ; pour over the cherries and seal while hot. Brandy Cherries, No. 1 Select large ripe cherries; put in a jar a layer of sugar and a layer of cherries until full; let the last layer be sugar. Seal and keep in a cool place. They will be ready for use in three months. Brandy Cherries, No. 2 Fill the jar with cherries ; make a syrup of half pound of sugar to each pound of fruit. Scald the fruit in this syrup, but do not boil. Remove the fruit, boil the syrup until it is reduced to two-thirds the quantity ; add one-third as much brandy, pour over the cherries, and seal while hot. APPLES Apple Preserves Make a syrup of white sugar and water enough to dissolve the sugar. Let boil two or three minutes in a flat pan. Select large firm apples and peel and slice