1920 What to Drink E L Bertha

WHAT TO DRINK

150

allow an equal amount of sugar.

Drain the cherries and

set on the ice.

Put the juice and sugar into a preserving

kettle, cook to a thick syrup and add the cherries.

Simmer

for fifteen minutes. Drain off half the cherry syrup, add an equal amount of white grape juice, bring quickly to the boil and seal as for preserved fruit.

DRIED CHERRIES

The larger the cherry the more satisfactory if dried to use for sundaes. Wash, stem and pit the cherries; spread in thin layers on a drying tray. (Commercial driers are inexpensive and very satisfactory.) Dry from two to four hours, starting at no degrees F. Condition them by placing in composition or paper boxes and pouring them from box to box every day for four days. This is to insure even drying. If too moist, return to the drier for a short time, and again pour into the boxes, and again " condition " them.