Cherry Compote

• A Quart of Cherries
• ¾ Pound of Sugar
• ¼ Cupful

To one pound of stoned cherrie sallow the above amount of sugar. Put the sugar and water into a saucepan and when it makes a syrup, add the Cherries. Let them boil up several times. Then drain with the skimming spoon and put them in a dish, and add to the juice a glassful of currant jelly. Let it boil to a thin jelly, and pour, when half cold, over the Cherries. The currant jelly may be omitted