How To Make Cherries in Jelly
From Dainties by Sarah Tyson Rorer, 1912. Section 39 of 67.
1 quart of ripe red cherries
1/2 pint of cold water
1 level tablespoonful of granulated gelatin
1 cupful of sugar
1 lemon's juice
Stone the cherries, saving the liquor that drops from them during the stoning. Cover the gelatin with the cold water, and soak for fifteen minutes; add the cherry juice, and stand it over hot water to dissolve the gelatin; add the sugar and lemon juice, and stir until it is dissolved. If the cherries are rather dry, and you have not at least a half cup of cherry juice, make up that quantity by adding hot water. Strain the gelatin over the cherries, turn them into a fancy mold, and stand away for two or three hours to harden.
They should not be stiff, but just firm enough to hold together. Serve plain with sponge cake.