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With cherry orchards full of juicy red cherries brjngs up the question of preserving these for the winter. Cherries are very good frozen being delicious as part of fruit salad, pies or just eaten as fresh‘cherries. To freeze, select fresh, large firm bright cherries of uniform ' ripeness and color. Select cherries with flavor and tender skins and a little riper than for fresh use. Handle carefully. Stem and sort, wash thoroqghly,; drain, Cherries may be. frozen .whole or pitted as desired. -Pitts tend to give a pronounced almond like flavor. Add 1 part sugar by weight to 4 parts pitted fruit with ascorbic acid.| •Covet whole cherries with syrup ■(314 cups sugar to 4 cups water) and ascorbic acid. \ « v i ■' ... ' : . .. J For Sundie topping or flavor base * for ice cream pack crushed friut with ascorbic acid adding i part sugar,to| ■!3 parts fruit by weight.;; W- CtwtH 4. *•.. :■
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