Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

several may be preserved in brandy, without being cooked and soaked in syrup of sugar. _Cherries._--Pick them when fully ripe, see that they are clean, and put them in decanters with cloves, pieces of cinnamon, and entirely covered with brandy; cover well, but do not cork, and leave thus two weeks, at the end of which, place a colander over a vessel and empty the decanters into it; pass the liquor through a jelly-bag, mix it with some syrup of sugar at the second degree, turn over the fruit which you cover with it, and cork the decanters well when perfectly cold. Keep in a dark, cool, and dry place. Do the same with strawberries and other like fruit. _Fruit Jellies--With Apples or Quinces._--Peel, core, and cut in small pieces two quarts of good apples or quinces, lay them in a stewpan with a clove well pounded, and the juice of half a lemon; cover with water, set on a moderate fire, and boil slowly till well cooked. Turn into a jelly-bag, or a thick towel under which you place a vessel to receive the juice, and when it is all out, put it in a stewpan with three-quarters of a pound of sugar to every pound of juice; boil to a jelly. As soon as done put it in pots or jars, let cool, cut a piece of white paper the size of the inside of the pot, dip it in brandy, put it over the jelly, cover the pot well, and place in a dry, cool closet, but not too cold. What remains in the bag may be used to make a _compote_. Watch the process carefully, skimmer in hand, to skim off the scum, and stir now and then, lest it should burn. _With Apricots, Peaches, Plums, etc._--After having taken the stones out, cut them in four pieces, and proceed as for apple-jelly above in every other particular. _With Blackberries, Currants, Grapes, Raspberries, or other like Berries._--Put the well-ripened berries in a coarse towel and squeeze all the juice out of them, which you put into a