A second Dudley book of cookery and other recipes

In the case of cherries, they should be previously stoned and stewed until tender, and the puree should be mixed with two large spoonfuls of apricot jam and two spoonfuls of the liquor in which the cherries are stewed — all to be passed through a hair sieve. « CERISES MONTE CARLO IT1AKE two pounds of fresh cherries and stone them. Put into a saucepan half a pound of loaf sugar and a wineglassful of water. Set the saucepan on the fire and, when the sugar is melted, add the cherries and let them boil gently for a few minutes. Whilst they are boiling, mix a dessertspoonful of arrowroot in a little cold water until it is quite smooth ; then add this to the cherries, shaking the saucepan well, and taking care that the sugar and the arrowroot blend completely. Place the mixture in small silver or earthenware cups (which should be first heated) or in a large china or silver souffld dish. At the last moment a liqueur glass of Kirschwasser should be poured over each cupful of cherries (or a large glassful over the bowl). This should be set alight and the dish sent to table flaming. Iced or whipped cream should be served with the cherries in a different dish. ANOTHER RECIPE FOR CERISES MONTE CARLO TAKE a bottle of preserved and stoned cherries, a small jar of red-currant jelly, and three large tablespoonfuls of Kirschwasser. Put into a stewpan to boil ; then turn out into a hot souffle dish, and set alight before sending in to the dining-room. Serve ice or whipped cream in a different dish, and some finger-cakes or little pastries. POUDING FROID AUX CERISES TAKE one quart of new milk, one ounce of castor sugar, the yolks of eight eggs, twelve leaves of French gelatine, one quart of whipped cream and the whites of six eggs whipped stiffly, flavoured with Kirschwasser. Put the milk into a pan, and allow it to come to boiling heat. Place the yolks of the eggs and sugar in a basin, and work together. Pour over them the boiling milk, mix well, and return to stewpan. Place this pan in another pan of hot water, and stir until it becomes thick like a custard. Remove, and let it cool ; then add the gelatine, which has been soaked and melted in a spoonful of water. When this becomes quite cool, add the whipped cream and, lastly, the whipped whites of egg. Mix lightly, and pour into a deep silver bowl. Place on ice to get very cold. Run over the top a little cherry jelly, and serve some fresh ripe cherries as a compote, flavoured with cherry brandy. COMPOTE OF GRAPES TAKE some nice large firm grapes — black or white — skin and stone. Place them in a dish, and pour over a small cupful of syrup made of sugar and water, boiled, and two tablespoonfuls of brandy or Maraschino, or any other liqueur preferred. This compote is excellent served with sweet jelly — the jelly to be served in glass cups. ORANGE PUDDING ^V/fTX half a pint of strained orange juice with half a wineglassful of brandy and half a liqueur glassful of rum, the yolks of two eggs and two ounces of sifted sugar. Crumble into this three very stale penny sponge-cakes and the same number of macaroons. Pour the mixture into a buttered and papered mould, and bake in rather a quick oven. Or else, pour into a deep piedish and cover with rich puff paste, and bake and serve writh whipped or Devonshire cream.