10 lbs. Sugar.
2-1/2 lbs. Glucose.
Cherry Flavor.
3 pints Water.
Carmine and Saffron Color.
PROCESS.--Select some large, preserved cherries, cut them in half. Boil
the sugar, glucose and water in the ordinary way to ball degree, pour
the batch on a damp pouring plate; when nearly cold work up the whole
with spatula till it becomes a white glossy cream, working the flavor in
at the same time; then divide into three equal portions, color one
portion a bright pink and another a yellow, leaving the third white;
knead each portion into stiff paste, adding a little icing sugar to make
it tough; pinch off small pieces and form them into balls about the size
of the cherry, make them a little flat on one side; on this flat part
stick a half cherry, squeezing them into shape; place them in canvas
trays and put them in the drying room for a few hours to harden;
afterwards crystalize with cold syrup. Other preserved fruits may be
used in same way.