Mortllo Cherries

Having gathered cherries when they are full ripe, take off the stalks, and prick them witha pin. To every pound of cherries put a pound and a half of loaf sugar.' Beat part of the sugar, strew it over them, and let them stand all night. Dissolve the rest of the sugar in.half a pint of the juice of currants, set it over a slow fire, and put in the cherries with the sugar, and give them a gentle scald. Then take them carefully out, boil the syrup till it is thick, and pour it upon the cherries.

Lemons

First pare the lemons very thin, then make a round hole on the top of the size of a shilling, and take out all the pulps and skins; rub them with salt, and put them into spring water, which will prevent them from turning black : let them lie in it five or six days, and then boil them in fresh salt and water fifteen minutes. Have ready made a thin syrup of a quart of water, and a pound of loaf sugar. Boil them in it for ' five minutes once a day, for four or five days, and then put them in a large jar. Let them stand for six or eight weeks, and it will make them look clear and plump. Then take them out of that syrup, or they will mould ; make a syrup of fine sugar, put as much water to it as will dissolve it, boil and skim it, then put in the lemons, and boil them gently till they are clear. Put them into a jar with brandy-paper over them, and and tie them down close.

Oranges

Cut a hole out of a Seville orange at the stalk-end as large as a sixpence, and scoop out the pulp quite clean; tie them separately in muslin, and lay them two days in spring water. Change the water twice every day, and then boil them in the muslin on a slow fire till quite tender. As the water wastes, put more hot water into the pan, and keep them covered. Weigh the oranges before they are scooped, and to every pound put two pounds of double-refined sugar, and a pint of water: boil the sugar and water, with the juice of the oranges, to a syrup; skim it well, let it stand till cold, then put in the oranges, and let them boil half an hour If not quite clear, boil them once a day for two orthree days. Then pare and core some green pippins, and boil them till the water is strong of the apple ; but do not stir them, and only put them down with the back of a spoon. Strain the water through a jelly-bag till it is quite clear, and then, to every pint of water, put a pound of double-refined sugar, and the juice of a lemon strained fine. Boil it up to a strong jelly, drain the oranges out of the syrup, and put them into glass jars, or pots of the size of an orange, with theholes upwards. Pour the jeily over them, cover them with paper dipped in brandy, and the them close down with a bladder. Lemons may be done in this manner, if preferred to the method before directed.

Strawberries

On a dry day, gather the finest scarlet strawberries, with their stalks on, before they are too ripe ; lay them separately on a china dish, beat and sift twice their weight of double-refined sugar, and strew it over them. Then take a few ripe scarlet strawberries, crush them, and put them into a jar, with their weight of double-refined sugar beat small. Cover them close, and let them stand in a kettle of boiling water till they are soft, and the syrup come out of them. Then strain them through a muslin rag into a tossing-pan, boil and skim it well, and when cold, put in the whole strawberries, and set them over the fire till they are milk warm. Then take them off, and let them stand till quite cold. Then set them on again, and make them a little hotter, and do so several times till they look clear ; but do not let them boil, as that will bring off their stalks. When the strawberries are cold, put them into jelly-glasses, with the stalks downwards, and fill up the' glasses with the syrup. Put over them paper dipped in brandy, and tie them down close.