Cookery for every household

Choose very good cherries for this, and pick, wash, anc! stone them. Put the water and sugar into a saucepan and let them melt over the fire. Skim if necessary. Put in the cherries, let them cook a few minutes and drain them from the syrup. Return the syrup to the saucepan, add to it the arrowroot broken with a little water, and stir over the fire until smooth and thick. Put back the cherries to warm them through ; then serve in small china or silver casseroles. Pour a little hot rum, champagne, kirsch, or brandy over each, and set a light to them just before serving. 2089. Cherries in Brandy Morelia cherries. Castor sugar. French brandy. Choose perfectly sound and not over-ripe morella cherries of a good colour. Cut off the stalks about \ inch from the fruit and wipe the cherries with a soft cloth. Then pack them in perfectly dry preserving bottles and in alternate layers with the best castor sugar. Allow about 3 oz. of sugar to each pound of fruit. Rather more than half fill the bottles with the fruit and sugar, and then fill up with good French brandy. Cover or cork the bottles very tightly to make them air-tight, and store in a cool and dry place. These should be kept at least two months before using. 2090. Compote of Chestnuts with Rum (Compote de Marrons au Rhum) 1 lb. Italian chestnuts. 1 glass rum. 2 oz. sugar. Roast and peel the chestnuts (see Recipe 1625), place them in a hot dish which can be sent to table, and keep them warm. Heat the rum in a small lined saucepan with the sugar, pour it over the chestnuts, and set a light to it. Send the dish to table while burning. 2091. Compote of Dates 1 lb. dates. I Juice 1 lemon. \ lb. sugar. I 1 large glass Malaga. Wipe the dates and remove the stones. Put them into a jar with the sugar, strained juice of 1 lemon, and the wine. Cover and place the jar in a saucepan of boiling water. Then- stew by the side of the fire or in the oven for 1 hour. Serve when cold. 2092. Stewed Figs 1 lb. dried figs. I 1 pt. water. 4 to 6 oz. sugar. | Juice of 1 lemon. Wash the figs thoroughly, cut oS the hard piece of stalk, and then look them over carefully, discarding any that are black or discoloured. Place the figs with the other ingredients in a strong jar, cover them over, and if possible allow them to stand overnight. This preliminary soaking is very important if the figs are wanted very soft and tender, and even an hour or two is better than none at all. To cook the figs, place the jar containing them in a saucepan with hot water to reach half-way up the sides, put on the lid, and steam from \\ to 2 horns until the fruit is quite tender. Serve hot or cold. Cream or custard may be served Notes. — The jar containing the figs may be placed in a moderate oven instead of a saucepan of water, or, if more convenient, the figs may be cooked in a lined saucepan at the side of the stove. Orange juice may be used instead of lemon juice, or a little wine may be added. 2093. Grape Fruit, To Serve Cut the fruit in halves and scoop out the seeds and core from the centre. Fill the centres with castor sugar, and then stand for an hour or so in a cool place. Then serve with a spoon. 2094. Iced Melon h la Frangalse (Melon Frappe a la Frangaise) 1 melon. [ Sugar. Strawberries. | Liqueur.