Cherry Souffle✪ Cherry Souffle Pudding1. — Mix Jib. of flour with J pint of cold milk, and then stir into it 1 pint of scalding hot milk ; put it into a farina-kettle over the fire, stir it well, and let it boil for one minute ; then take it from the fire, stir in the yolks of seven eggs beaten light with 4 Joz. of sugar and a flavouring of essence of ratafia, and let it stand till quite cold. Beat the whites of seven eggs to a stiff froth, and whisk it well and quickly into the custard. Butter a pudding- tin, cover the inside with crystallised Cherries, pour the For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 362 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cherries— continued. pudding in, allowing plenty of room for swelling, and boil for an-hour-and-a-half. When done, dip it into cold water for an instant, take the lid off, let it stand for quite a minute, Fig. 444. Cherry Souffle Pudding. and turn it out on a hot dish (see Fig. 444). Serve wine or lemon sauce with it. Cherry Soup. — (1) Pick off the stalks of lib. of Cherries, put them into a saucepan with a few cloves and sufficient water to cover them, and boil till very soft. Pass the Cherries through a fine wire sieve, return them to the saucepan, and pour in lqt. -of water. Crack the stones, and put the kernels into the soup with a few more whole Cherries. Flavour and sweeten the soup to taste with wine and sugar, and boil it gently until the last added Cherries are tender, but not broken. When cooked, turn the soup into a soup- tureen, and serve with a dish of sponge biscuits or macaroons. (2) Pull the Cherries from their stalks, and boil them in water (l pint of water to 1 pint of Cherries), with a stick of cinnamon, and the peel and juice of half a lemon. Then add 1 teacupful of wine✪ Cherry Soup and sugar to taste, and serve poured over dice of bread fried in butter. A few Cherries may also be pounded small, boiled in water, and passed through a sieve. This soup may likewise be made with dried Cherries and pearl-barley boiled several hours in water, passed through a sieve, and then served as above. (3) Use fine ripe Cherries, remove the stalks, put the Cherries in a lined pan, with sufficient water to cover them, sweeten to taste, add a small quantity of vanilla, and stew them gently. Cut some slices of bread about Jin. thick, and cut them into small croutons ; put a lump of butter in a flat stewpan, and when melted put in the pieces of bread, and fry until nicely browned all over. Afterwards drain them, put in with the Cherries, and serve while hot. Cherry Syrup. — (1) Bruise a sufficient quantity of sour Cherries in a strong mortar, so as to break up the stones. Press out the juice, and set it aside to ferment in a large open crock, covered by a cloth, at a temperature of 75deg. to 80deg. Fahr., stirring occasionally. To every pint of the fruit juice add 1 wineglassful of brandy, and filter. Then to every pint of the fermented juice and brandy combined add lilb. of preserving sugar, and boil steadily until the sugar is thoroughly syruped ; skim, and as it cools pour into clean bottles rinsed out with brandy. See Bottling. (2) Dissolve by heat 7 lib. of best loaf sugar, crushed small in lqt. of water. Add before boiling lqt. of German Cherry-juice and Joz. of citric acid. Strain and bottle for use as a drink with soda-water.

AI-modernized reading of the original text

Cherry Souffle Pudding. — Mix Jib. of flour with J pint of cold milk, and then stir into it 1 pint of scalding hot milk ; put it into a farina-kettle over the fire, stir it well, and let it boil for one minute ; then take it from the fire, stir in the yolks of seven eggs beaten light with 4 Joz. of sugar and a flavouring of essence of ratafia, and let it stand till quite cold. Beat the whites of seven eggs to a stiff froth, and whisk it well and quickly into the custard. Butter a puddingtin, cover the inside with crystallised Cherries, pour the For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Cherries— continued. pudding in, allowing plenty of room for swelling, and boil for an hour and a half. When done, dip it into cold water for an instant, take the lid off, let it stand for quite a minute, Fig. 444. Cherry Souffle Pudding. and turn it out on a hot dish (see Fig. 444). Serve wine or lemon sauce with it. Cherry Soup. — (1) Pick off the stalks of lib. of Cherries, put them into a saucepan with a few cloves and sufficient water to cover them, and boil till very soft. Pass the Cherries through a fine wire sieve, return them to the saucepan, and pour in lqt. -of water. Crack the stones, and put the kernels into the soup with a few more whole Cherries. Flavour and sweeten the soup to taste with wine and sugar, and boil it gently until the last added Cherries are tender, but not broken. When cooked, turn the soup into a souptureen, and serve with a dish of sponge biscuits or macaroons. (2) Pull the Cherries from their stalks, and boil them in water (l pint of water to 1 pint of Cherries), with a stick of cinnamon, and the peel and juice of half a lemon. Then add 1 teacupful of wine and sugar to taste, and serve poured over dice of bread fried in butter. A few Cherries may also be pounded small, boiled in water, and passed through a sieve. This soup may likewise be made with dried Cherries and pearl-barley boiled several hours in water, passed through a sieve, and then served as above. (3) Use fine ripe Cherries, remove the stalks, put the Cherries in a lined pan, with sufficient water to cover them, sweeten to taste, add a small quantity of vanilla, and stew them gently. Cut some slices of bread about Jin. thick, and cut them into small croutons ; put a lump of butter in a flat stewpan, and when melted put in the pieces of bread, and fry until nicely browned all over. Afterwards drain them, put in with the Cherries, and serve while hot. Cherry Syrup. — (1) Bruise a sufficient quantity of sour Cherries in a strong mortar, so as to break up the stones. Press out the juice, and set it aside to ferment in a large open crock, covered by a cloth, at a temperature of 75deg. to 80deg. Fahr., stirring occasionally. To every pint of the fruit juice add 1 wineglassful of brandy, and filter. Then to every pint of the fermented juice and brandy combined add lilb. of preserving sugar, and boil steadily until the sugar is thoroughly syruped ; skim, and as it cools pour into clean bottles rinsed out with brandy. See Bottling. (2) Dissolve by heat 7 lib. of best loaf sugar, crushed small in lqt. of water. Add before boiling lqt. of German Cherry-juice and Joz. of citric acid. Strain and bottle for use as a drink with soda-water.

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