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150
WHAT
TO
DRINK
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.