The encyclopædia of practical cookery

German Cold Cherry Dish. — Boil fresh, ripe Cherries in sugar and water until they fall to pieces. Add sufficient potato-flour or arrowroot to thicken them, and pour into a dish to cool Glazed Cherries. — Take some brandied Cherries and put them in a hot place to dry. Glaze them with icing made by boiling lib. of sugar to 40deg. and then bringing it back to 38deg. by the addition of kirschenwasser ; let it cool, and beat it with a wooden spoon to a grain or paste ( see Sugarboiling). Italian Cherry Brandy. — Put lqt. of White-heart Cherries into a jar, pour over lqt. each of brandy (white) and common rough gin, and 2qts. of syrup. Let them remain for fully two weeks, and use as required. Pickled Cherries. — (1) Remove the stems from some Cherries, put a thick layer of them at the bottom of a stone jar, empty about a teacupful of sugar over them, and put in a few cloves and pieces of broken cinnamon. Fill the jar in this manner with layers of Cherries, sugar, and spice, and fill it up with the best cold vinegar. Tie a piece of stout paper securely over the jar, keep it in a warm temperature for a few days, and then put it in a dry store cupboard for use. (2) Get some firm, ripe, fresh, short-stemmed Cherries, and lay them in a stone jar with the stems on. Put into an enamelled pan enough vinegar to cover the Cherries, and sweeten it to taste ; add 1 teaspoonful each of allspice, mace, cloves, and cinnamon, to lqt. of vinegar. Put on the fire until it is scalding hot, then pour over the Cherries, and let them stand until the next day, when the vinegar must be poured off them into the pan again, scalded as before, and poured once more on the Cherries. Repeat this for nine mornings, and the pickle will be ready for use. For details respecting Culinary Processes, Utensils, Sauces, <Scc., referred to, see under their special heads. Cherries — continued. Preserved Cherries.— (1) The large, red kind of Cherries usually used for pies and the Morello Cherry make the best preserves. The fruit should be good and sound, and the larger the better. Take the stalks off the Cherries, and stone them, being careful not to bruise them. This done, weigh the Cherries, and allow their own weight of sugar ; shake the sugar over the Cherries and among them, and let them stand all night, in order to allow the sugar to slightly harden the fruit. In the morning put it all into the preserving-pan, place on the stove, let it get hot gradually, and boil gently till the Cherries look clear, skimming off the scum as it rises. When the Cherries have become quite clear, remove the pan from the stove, cover it over, and let the preserve cool ; when cold, put it into glass jars, place pieces of white paper dipped in brandy on top, and cover the jars tightly, so as to exclude the air. Keep in a cool, dark place.