Page:Meier - The Art of German Cooking and Baking.djvu/347




 * 1 lb. of cherries

1 lb. of sugar

Brandy paper

¼ cup of water

Preparation: Wipe the cherries with a cloth and place them into the jars. Boil the sugar and water 5 minutes, skim it and pour over the cherries. Close the jars, but not tightly. Put the jars into a boiler with water reaching nearly to the top of the jars. Cover the boiler, boil for 2 hours, take out the jars, close them tightly and treat them as in No. 1.

Remarks: The cherries may be stoned. Put a tray or several thicknesses of cloth on the bottom of the boiler, also hay or cloth between the jars.


 * 1 lb. of large, sweet cherries

1¾ lbs. of sugar

1 cup of water

1½ pts. of corn brandy

Preparation: Wash and dry the cherries, prick them with a needle, and trim the stems with a pair of scissors. Fill a jar half full with them. Boil down the sugar and water to one-third of the quantity and add the brandy. When this syrup is cold, pour it into the jars, close them tightly and treat them as in No. 1.


 * 1 lb. of mirabelles

½ lb. of sugar

¼ cup of water

Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in No. 1 and store in a cool, dry place.


 * 1 lb. of Mirabelle Plums

¾ lb. of sugar

Brandy paper

¼ cup of water

Preparation: Treat the plums as before. After they have been rubbed with a cloth and pricked, fill a jar half full. Boil the sugar and water 10 minutes and pour over the plums hot. Close the jars, but not tightly, then place into a boiler with water to boil 2 hours. After that time take out the jars, close them tightly and treat them as in No. 1.

Remarks: Put a piece of brandy paper inside before closing them up tightly.