1920 What to Drink E L Bertha

148 WHAT TO DRINK CANNED, PRESERVED AND DRIED CHERRIES

(For use in making sundaes)

There may be several reasons why one prefers to use home-canned or dried cherries instead of using those com- mercially prepared. To can them at home, the first thing to remember is; the fruit should be well ripened and the cherries will be far better if it is possible to obtain them directly from the trees. If one is fortunate enough to be able to get them from the trees, see that they hang at least four days after they are considered ripe, for they will be larger, riper and sweeter. Another thing to bear in mind, is that cherries should be simmered and never boiled. It is quite possible to use any canned cherries one may have, or may purchase, in making sundaes, or those put up commercially for this purpose alone.

CANNED CHERRIES The amount of fruit depends upon the desire of the hotesss, for she may have a few she wishes to can, or a great many ; the process is the same.

Cherries, 2 cupfuls of water, i cupful of sugar.

Wash and pit the cherries, put them in sterilized jars, adjust the rubbers (new ones), and pour over the boiling syrup, made of the sugar and water boiled. Pour in enough syrup to nearly overflow. Partially seal the jar and place in a sterilizer, either commercial or home-made, and nearly cover with boiling water. It has been found satisfactory by the writer to allow the water to reach just below the top. Sterilize for sixteen minutes.