The encyclopædia of practical cookery

with puff paste, put in the Cherries that are not crystallised, and bake for forty-five minutes in a quick oven with a piece of buttered paper spread over the top. Remove the paper, damp the crust, and sprinkle sugar over ; glaze this in the oven or with a salamander, then put over the crystallised Cherries together with the syrup, and serve. See Fig. 440. (2) Choose some sour and not over-ripe Cherries, pull off the stalks, and take out the stones. Take a flawn-ring and line it with thin paste, cutting it off level at the rim. Sprinkle a little sifted sugar over the bottom and place in the Cherries, squeezing them close to one another, and then sprinkle a little more sugar on top. Put this in a slack oven and bake for thirty-five minutes. It should be served when cold. (3) German. — Put |lb. of flour on a table, make a hollow in the centre, and rub in -Jib. of fresh butter (quite cold), 6oz. of sugar, the yolks of four eggs, and 1 pinch of salt. Thicken the paste quickly so as to make it stiff without having to work it too much, and put it on the ice to cool for twenty minutes. Next take about \ pint of small sour, but ripe, Cherries, remove the stalks and stones, and squeeze 1 handful of them in a cloth to a mash, to extract the juice. Take half of the kernels, pound them in a mortar, and put into a sugar-pan with 2 table-spoonfuls of claret and the Cherry-juice. Take a flawn-ring, butter it well, place it on a bakingsheet with paper over it, make the paste into a round flat (but without using the rolling-pin), and line the flawn-ring with it. Trim the edges, pinch it on the top, then take away the circle and pinch the paste all round — that is, round the outer sides. Tie paper round the flawn so as to be a support to the paste, fill the centre with Cherries, and put in a moderate oven to bake. Now beat up in a stewpan the yolks of two eggs and one white, jib. of caster sugar, and 2 tablespoonfuls of sour cream. Mix well up for two minutes, add the infused juice of the Cherries, and put it on the fire to warm, stirring it well. When the flawn is nearly done, take it out of the oven, pour in at the top the juice of the Cherries, and put it back again in the oven. Let it remain for ten minutes longer, and then take it out and remove the paper. Place the flawn on a sheet of white paper, and Cherries — continued. ornament the sides with icing sugar. Sprinkle a little sugar over the top, and serve. Cherry Fool. — Remove the stalks and put 21b. of Cherries into a jar, with ^lb. of crushed loaf sugar ; pour in 1 pint of water, cover the jar, place it in a saucepan with boiling water nearly to the top, and boil until the Cherries are soft. Take the jar out of the saucepan, leave it until the following day, then pass the Cherries through a fine wire sieve. Crack the stones, put them into a. saucepan with any skins that may have been left in the sieve after the Cherries were rubbed through, put in a small stick of cinnamon, 1 teaspoonful of bruised cloves, and 1 pint of water. Boil the liquor for fifteen or twenty minutes, then strain it through a fine hair sieve over the fruit. Stir in with the fruit sufficient wine and water mixed in equal quantities to form a smooth weak syrup, and sweeten to taste with more sugar.