The encyclopædia of practical cookery

within the edge of the upper-crust lay the forefinger, curved in such a way as to form a groove by slightly pressing it down ; cut four or five places diagonally across the groove so that the fruit-juice may boil out into the groove instead of escaping from the dish. Bemember to touch the crust always lightly and delicately, so that it may be tender and crisp. Brush the crust with beaten egg, and then bake in a rather hot oven until evenly browned. .Use it either hot or cold, and dusted with powdered sugar. Whipped cream is very good with this. (2) Line a tart-dish with good Italian paste. Take 21b. of Cherries of some acid variety, such as Morello, cut them in halves, and remove the stalks and stones. Spread the Cherries all over the tart, except round the edge reserved for the rim, and dust them with Jib. of caster sugar. With the rest of the paste form the rim of the tart and the little strips which cross each other over the fruit. Finish off by glazing- the whole of the paste with a paste-brush dipped in yolk of egg. Bake in a lively oven. (3) Procure 21b. of fine Cherries, pick off the stalks, stone them with the hands, and place in a basin with 4oz. of powdered sugar, mixing well. Have ready a lined pie-dish, fill it with the Cherries, arrange a strip of paste round the edge, moisten with beaten egg, and bake in a moderate oven for fifty minutes. Dust the tart over with powdered loaf sugar, melt this in the oven, spread over 2oz. or 3oz. of sweet jelly, and serve. Cherry Tartlets. — Line six scalloped tart-moulds with 11b. of puff paste, press down the bottom and sides to get the impression of the moulds, mask them with 3oz. of apple marmalade equally distributed over this, put in lib. of stoned Cherries, dust them with powdered loaf sugar, and bake in a moderate oven for twenty minutes. Sprinkle the edges with more powdered sugar, and glaze or melt it in the oven for two minutes ; then take out the tartlets and let them get cool. Turn them out of the moulds, cover with a thin coating of apple jelly, and serve in a napkin folded on a dish. Cherry Vinegar. — For each 81b. of Cherries put in a saucepan 2qts. of vinegar, 41b. of loaf sugar, a stick of cinnamon, and about thirty cloves ; boil these ingredients for ■ ten minutes. Pick the stalks off the Cherries, wipe them on a clean cloth, and put in a deep stone jar ; pour the syrup over them and cover the jar with paper. On the For details respecting Culinary Processes, Utensils, Sauces, etc., referred to. see under their special heads. Cherries — continued. following day, the syrup should be strained off the Cherries, reboiled, and poured, while warm, over them again. Repeat this process on the third day, then cover the jar with stout paper, tie it down securely, and keep the Cherries in a dry store cupboard for use. Cherry Water. — (1) Take 21b. of good Cherries, pick off the stalks, and put them into a basin. Then pour 3qts. of boilingwater over them, and let them steep for a couple of hours, the basin being covered over. Put the juice in a jelly-bag with some paper, and let it filter through. Then add to the juice lqt. of syrup at 38deg., stir well together, and pour the Cherry-water into jugs. (2) Put 1 wineglassful of Cherry-syrup into a tumbler, fill up with cold water, and sweeten to taste.