Preserve B.C. Sour Cuerries—J uty 10-Ave. 1

CHERRY FRITTERS

Remove stems and stones from ripe cherries. Roll
each in white of egg beaten with tablespoon of water,
then in chopped blanched almonds; dip one by one in
thick fritter batter and plunge into very hot fat; when
brown, remove and drain.

DEEP CHERRY PIE

Fill deep baking dish with fresh stoned cherries,
sprinkle with plenty of sugar and cover lightly with
flour and bits of butter; put on a rich crust and bake
till brown.

CHERRY SYRUP

Stone very ripe cherries. To every quart, add 2 cups
of sugar and boil 10 minutes, skimming well. Cool,
bottle and seal.

FROZEN CHERRIES

Stone 2 quarts of Morello cherries, mix them with 4
cups of sugar and stand 1 hour. Add 4 cups of water,
stir well until the sugar is thoroughly dissolved, and
freeze. :

CHERRY PIE

Pick over and wash 2 cups of sour cherries, add 1 cup
of sugar and 1 tablespoon of flour, and mix together.
Line a jar with paste, fill with the cherries and cover
with sheet of paste, rolled twice as thick as ordinary
pie crust. Make incisions for escape of steam. If
cherries are sweet, use less sugar.

CHERRY MARMALADE

Stone 4 lbs. of cherries, add 1 quart of currant juice.
Simmer till tender; break and mash the fruit. Boil
3 lbs. of sugar until it coats the spoon, add the cherries
and boil till it thickens. Pour into bottles and seal.

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