Dried Cherries, for Pies
524. Pick your cherries, and wash them thoroughly through several waters to remove all the grit. Put them into a stone jar with half a pound of sugar to a pound of cherries, and warm water enough to cover them. Place your jar in a vessel of water and set it where it will keep hot. Let them stand for twelve hours. If the water should soak into the cherries and leave them too dry, add a little more. When they are fully swollen and perfectly soft they are fit for use. If they are not sweet enough add more sugar.
Dried fruits are more tender and juicy cooked in this manner than when they are boiled or stewed.