The encyclopædia of practical cookery

Cherry Crusts. — (1) Stone and cut off the stalks of about 21b. of Morello Cherries, put them in a saucepan with about a pint of boiling syrup, and boil till tender. Cut some slices off a tinned-loaf, shape them into hearts, crescents, stars, or rounds, toast them, lay them in a saucepan, pour the Cherries and syrup over, with a small quantity of water, making sufficient liquor with the syrup to cover them, and simmer at the side of the fire until the bread is soft. Put the slices of bread and Cherries in layers on a dish, dusting caster sugar between each layer. Serve hot or cold. (2) Cut off the stalks and stone about 21b. of Morello Cherries. Put lib. of loaf sugar in a saucepan with 1 pint of water, place it over the fire until boiling, then skim it, put in the Cherries, and stir them with a wooden spoon until they begin to get tender. Cut two stale French rolls, lengthwise, into rather thin slices ; put a lump of butter in a fryingpan, and make it hot. Dip the slices of French rolls in yolks of eggs that have been beaten with a small quantity of milk, put them in the hot butter and fry until nicely browned on both sides. When done, drain the slices, lay them in a pie-dish, and pour the Cherries and syrup over them, adding a small quantity of water to the syrup if it is too thick. But the dish in a moderate oven, or over a charcoal fire, and leave it until the slices of roll have absorbed all the syrup. Then turn it over on to a hot dish, and serve. Cherry-and-Currant Syrup. — Take lib. of sugar, convert it into syrup of 32deg. (see Sugar-boiling), and put it into a pan with 1 pint of filtered Cherry-juice (made by pounding For details respecting Culinary Processes, Utensils, Sauces, ic., referred to, see under their special heads. CKerries — cout inued. 21b. of Cherries and £lb. of red currants together). Mix these well, and then put it into bottles ; cork, tie them down, and put into a pan of cold water ; place the pan on the fire and boil gently for six minutes. Take them out, let them get cold, wax over the corks, and put the bottles in a cool place until the syrup is wanted. Cherry Custard. — Stone and cut the stalks off 21b. of ripe Cherries, put them into a preserving-pan with |lb. of loaf sugar, and place over a slow fire until nearly cooked. Drain the Cherries ; strain the syrup, and boil it till reduced to a thick consistency ; then put in a fourth-part of the Cherries, and continue boiling it until the mass foams. Boil a stick of cinnamon and a small quantity of mace in lqt. of milk. Well beat twelve eggs with a sufficient quantity of caster sugar, then turn them into a saucepan and stir them over the fire until thick without letting them boil ; strain the milk into this, and stir all together for a few minutes at the side of the fire. Put the drained Cherries in a pie-dish, pour the custard over them, and bake for thirty minutes. When cooked, pour the remaining Cherries and the syrup over the custard, and serve. Cherry Flawn. — (1) Put 31b. of Cherries into a preservingpan with 12oz. of sugar and a little water, and cook them until done. Strain the syrup into a saucepan, thicken it by reducing, put in a quarter of the Cherries, and reduce again until it falls in sheets from the spoon. Line a flawn-ring Fig. 440. Cherry Flawn.