The large carnation cherries are the best for this purpose. They
should be quite ripe. Prick every one in several places with a
needle, and leave on the stalks cut short. To each pound of
cherries allow a pound and a quarter of the best loaf-sugar.
Spread them on large dishes, and strew over them a thick layer of
the sugar powdered fine; about a quarter of a pound of sugar to
each pound of cherries. Or you may put them into a large tureen,
and disperse the sugar among them, cover them, and let them set
all night. In the morning get some ripe red currants; pick them,
from the stalks, and squeeze them through a linen cloth till you
have just sufficient juice to moisten the remaining sugar, which
you must have ready in a preserving kettle. When the sugar has
melted in the currant juice, put it over the fire, and when it has
been well boiled and skimmed, put in the cherries and simmer them
half an hour, or till they are so clear that you can see the
stones through them. Then take them up one at a time, and spread
them out to cool. Taste one, and if the sugar does not seem, to
have sufficiently penetrated it, return them to the syrup and boil
them a little longer, but do not allow them to break. If you are
willing to take the trouble, you may put them out to cool three or
four times while simmering. This will make them more transparent,
and prevent them from bursting.