The encyclopædia of practical cookery

Cherry Sauce. — Take 2 large handfuls of sour Cherries, remove the stalks and stones, pound them in a mortar with their kernels, and put them in a stewpan. Then add a glass of claret, a lump of sugar, a little lemon-zest and cinnamon, and boil until the Cherries are nicely done ; then strain them through a sieve, return to the pan, and thicken with 1 table-spoonful of potato-flour diluted with a little cold water. Boil it up again, and add G table-spoonfuls of preserved Cherries, previously dipped in warm water. Cherry Schmarn. — Pick the stalks off 21b. or 31b. of Cherries, put them in a stewpan with sugar and a small quantity of water, and stew gently until nearly cooked. Put Jib. of flour into a basin, and mix with it 3 table-spoonfuls of sugar, 1 saltspoonful of salt, and a small quantity of either grated lemonpeel or nutmeg. Stir into the flour the beaten yolks of four eggs and sufficient milk or cream to form a stiff batter ; strain the Cherries, put them in the batter, and when well mixed add the beaten whites of the four eggs. Put about 3oz. of butter into a stewpan, make it hot, then pour in the batter, cover with the lid, and set it over a brisk fire. When the bottom of the schmarn has caked and is lightly browned, tear it into small pieces with an iron fork, and then leave it to set and brown again. Put on a hot dish, dust caster sugar and powdered cinnamon over, and serve immediately. Cherry Soda-water Syrup. — Put lqt. of Cherry- juice and lqt. of water into a vessel with 7 Jib. of crushed sugar and Joz. of citric acid, and boil ; strain and bottle. It is then ready for use. Cherry Souffle. — (1) Put 4oz. of flour in a saucepan, pour in gradually 1J pints of milk, and stir it over the fire until thick and smooth. When cooked, take the mixture off the fire and continue stirring it until nearly cold. Warm 4oz. of butter and beat it until . creamy ; then mix in six wellbeaten eggs, 4oz. of sugar, and a small quantity of powdered cinnamon. Mix all the ingredients together with 1 Jib. of black Cherries. Butter a souffle-mould, and dust in some grated breadcrumbs, shaking out the superfluous crumbs. Pour the mixture into the mould, cover it with a sheet of buttered paper, and bake in a moderate oven. When cooked, turn the souffle out of the mould on to a hot dish, and serve it immediately. (2) Trim the crusts off two French rolls, put the crumb in a basin and soak in milk. Blanch 4oz. of almonds and pound them in a mortar. Warm 4oz. of butter and beat it until creamy with Goz. of sugar ; then beat in gradually the yolks of six eggs. Mix all the above ingredients together with the grated peel of half a lemon and a small quantity of powdered cinnamon. Beat the whites of the eggs to a stiff froth and mix them with the other ingredients. Pick off the stalks of about lib. of Cherries, and stir them into the mixture. Butter a souffle-mould, strew in grated breadcrumbs, then shake out all those that do not adhere to the butter, pour in' the mixture, and bake it in a moderate oven. When cooked, turn the souffle on to a hot dish, sift caster sugar over, and serve at once.