The sour red cherries, or “Morellas,” are the best for preserves.  Never use sweet ones for this purpose.  Stone them, preserving every drop of juice, then weigh the cherries, and for every pound take three-quarters of a pound of sugar.  Set the sugar and juice of the cherries on to boil, also a handful of the cherry stones pounded and tied in a thin muslin bag.  Let this boil about fifteen minutes.  Skim off the scum that rises.  Now put in the cherries, and boil until the syrup begins to thicken like jelly.  Remove from the fire, fill in pint jars, and when cold, cover with brandied paper and screw on the cover tight.

PRESERVED PEACHES

Weigh one pound of sugar for each pound of fruit.  After weighing them brush each peach with a stiff whiskbroom.  This should be done in putting up peaches in any way.  After brushing them peel the peaches very thin with a sharp silver knife.  Do not use a knife with a steel blade, as it discolors the fruit.  As fast as the peaches are peeled lay them on porcelain platters.  Put the peelings in the preserving kettle with enough water to keep from sticking.  Stand the kettle over rather a quick fire and let the peelings boil with the kettle covered until very soft.  Then drain them through a colander and pour the juice strained back into the kettle.  Add sugar to this and let it simmer gently until it is a thick syrup.  During the time the syrup is cooking it must be frequently stirred and skimmed.  As soon as the syrup is thick enough, drop in the peaches, twelve at a time if for quart jars, and six at a time if for pint jars.  Let the peaches cook gently until each one may easily be pierced with a broom splint.

Then quickly skim them out and lay them on a platter to cool.  Repeat this process until all the peaches are done, then let the syrup cook until thick as molasses.  Skim it thoroughly.  When cool put the peaches, one at a time, in the jars with a spoon.  When the syrup is sufficiently thick, pour it through a strainer over the peaches in the jars until they are full, then seal down quickly and stand them upside down for several hours before putting them in the store-room.

STRAWBERRIES IN THE SUN

To two pounds of berries take two pounds of sugar and three-quarters cup of water.  Put the syrup in the preserving kettle; bring it to a boil and cook for about ten minutes, or until it begins to thicken.  Add the berries; cook for ten minutes and pour them out in shallow dishes or meat platters.  Cover with sheets of glass, allowing a little air for ventilation; place in the sun until the juice is thick and syrupy.  This will take two days or more, but the rich color and delicious flavor of the fruit will fully repay the effort expended.  Put into small jars or tumblers and cover according to directions.

PRESERVED STRAWBERRIES