To each bottle of brandy add half a pound of white sugar-candy: let this
dissolve; cut the large ripe morella cherries from the tree into a glass
or earthen jar, leaving the stalks about half the original length. When
the jar is full, pour upon the cherries the brandy as above. Let the
fruit be completely covered, and fill it up as the liquor settles. Cork
the jar, and tie a leather over the top. Apricot kernels blanched and
put in are an agreeable addition.

_Cherries, to dry._

Stone the cherries, and to ten pounds when stoned put three pounds of
sugar finely beaten. Shake the cherries and sugar well together; when
the sugar is quite dissolved, give them a boil or two over a slow fire,
and put them in an earthen pot. Next day scald them, lay them on a
sieve, and dry them in the sun, or in a oven, not too hot. Turn them
till they are dry enough, then put them up; but put no paper.

_Liquor for dried Cherries._

Take some red currants, and boil them in water till it is very red; then
put it to your cherries and sugar it; this makes them of a good colour.

_Cherry Jam._

Take twelve pounds of stoned cherries; boil and break them as they boil,
and, when you have boiled all the juice away, and can see the bottom of
the pan, put in three pounds of sugar finely beaten: stir it well in;
give the fruit two or three boils, and put it in pots or glasses, and
cover with brandy paper.

_Cocoa._

Take three table-spoonfuls of cocoa and one dessert spoonful of flour;
beat them well together, and boil in a pint and a half of spring water,
upon a slow fire, for two or three hours, and then strain it for use.

_Cocoa-Nut Candy._

Grate a cocoa-nut on a fine bread grater; weigh it, and add the same
quantity of loaf-sugar: melt the sugar with rose-water, of which, for a
small cocoa-nut, put six table-spoonfuls. When the syrup is clarified
and boiling, throw in the cocoa-nut by degrees; keep stirring it all the
time, whilst boiling, with a wooden slice, to prevent it burning to the
bottom of the pan, which it is very apt to do, unless great care is
taken. When the candy is sufficiently boiled, spread it on a pasteboard
previously rubbed with a wet cloth, and cut it in whatever shape you
please.

To know when the candy is sufficiently boiled, drop a small quantity on
the pasteboard, and if the syrup does not run from the cocoa-nut, it is
done enough; when the candy is cold, put it on a dish, and keep it in a
dry p