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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.