Brandy Cherries

Take fine Morello cherries, cut their stalks short, and put them into a glass jar, with a stick of cinnamon, twelve cloves, a quarter of a pound of powdered sugar-candy, and a quart of brandy. N.B. - The glass jar must be quite full. Tie it over with bladder.

Greengages In Brandy

Take greengages preserved according to the following receipt, put them in a glass jar, fill them up with good French brandy, tie the jar over, and keep a few weeks. Peaches, nectarines, and apricots may be done in the same way.

How To Preserve Greengages

Pick the plums when full grown and nearly ripe; let them lie in cold water twenty-four hours; lay some vine leaves in the bottom of a clean brass pan; take the plums out of the water and lay them in the pan, pouring over as much water as will just cover them; strew a pinch of powdered alum over, and set the pan on a clear fire; when they rise to the top, take them out, and put them into a bowl with a little fresh warm water; clean the pan and lay fresh vine leaves in it; return the fruit to the pan; cover it with boiling water, and a small pinch more powdered alum; put a cloth over the pan, and let it stand a quarter of an hour; then take the plums out of the water, weigh them, and take the same weight of double-refined pounded sugar; put the fruit into a clean pan, strew the pounded sugar over them, add a little water, set the pan on a clear fire, and let it boil slowly till the fruit looks green and transparent. It is then ready to put into pots; boil the syrup, however, a little longer, and let it get cold, when you may pour it over the greengages and let them stand two or three days; then pour off the syrup, and boil it up again with more sugar till it is thick and smooth; pour it over the fruit, and close up the pots.

Crystallised Fruits

May also be made, when preserved, by first draining them thoroughly from the syrup; cover them with clarified sugar; boil a minute or two; drain them on sieves, placing them so that they cannot touch each other; dust them over with coarsely-powdered sugar; when dry on one side, then powder the other; repeat this, and when quite dry put them away in boxes.

How To Preserve Apricots

Choose ripe apricots; take the stone out at one end, so that they may look whole; prick them all over with the point of a knife, and lay them in a shallow stew-pan, taking care they do not touch each other; add a little clarified sugar to them, but not enough to cover them; let them boil gently up; take the pan off, and when the apricots are cold turn them in the pan, and boil them up again; repeat this twice more, taking care to let them get cold between each turning. "When they have, after the last boil-up, stood twelve hours, drain them; put into each a kernel which you have previously blanched, dust them over with pounded sugar, lay them on tins, and put them into a cool oven to dry. Next day turn them on a sieve, let them get perfectly dry and hard, and put them away in boxes with paper between. Peaches and nectarines may be done in the same way.