Method

Use only firm, ripe, unblemished cherries. Prepare cherry juice from any crushed and overripe berries by filling a glazed pot with them, tying a cloth around the pot, and sealing with dough. Set in the oven before removing bread. If the bread is baked in the morning, the cherries may remain in the oven until evening. After removing the cherries from the oven, turn them into a sieve and let the juice drain off completely. Measure the juice and, for each glass of juice, add 1 glass sugar. Bring to a boil 5–6 times and cool. Pack the selected cherries into bottles and cover them with this juice. Cork and tar the bottles, place them on their side in a box, and set [the box] on ice. When the frost begins, carry the bottles into the basement and store them there, on their side, in sand. If desired, the juice may be boiled with spices, or with cinnamon and cloves, or with 3–5 pounded cherry pits, or with lemon zest (for 1 bottle juice, use the zest from ½ lemon).

*Molokhovets used the word “salad” to include fruit compotes that were served with meat.

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