Candied Cherries

Stone and weigh the cherries. Allow to each pound of fruit one pound of granulated sugar.
Put the sugar in a porcelain-lined kettle; add half a cupful of water, stir until the sugar is dissolved, and skim when it reaches the boiling point.
Add the cherries; cover and push the kettle over a moderate fire where the cherries may simmer gently until transparent. Pour off the syrup, spread the cherries on dishes, cover with glass and set in the sun to dry.
Bring them in as the sun goes down; if they are not quite dry, put them out the next day. They may then be dusted with granulated sugar and put aside for keeping. All kinds of fruit
may be “candied” in this manner.