Cherries, Frosted.— Choose large, ripe,
sound cherries. Wipe them with a chy soft
cloth, and dip them in a liquid made of the
whites of two eggs✪ Cheesecakes which have been whisked
to a firm froth and mixed with a quarter of a
pint of spring water. As the cherries are taken
out of the egg, drain them and I'oll them one
by one in finely-sifted sugar. Put some clean
writing paper on an inverted sieve, jjut them
on this so that they do not touch one another,
and let them dry till wanted. Time, six or
eight hours to dry the fruit. Probable cost,
3d. to 6d. per pound. Sufficient, one pound for
a small dessert-dish.
Cherries, Kentish, Compote of.—
Put a quarter of a poinid of loaf sugar into a
saucepan with a breakfast-cupful of water, and
boil it for tea minutes. Put in half a pound
of Kentish cherries, with about an inch of the
stalks left on ; let them simmer gently for five
minutes. Drain them, and put them into a
com2)ote dish with the stalks iip wards. Boil
the syrup five minutes longer ; when it is cool,
pour it over the cherries. Time, twenty
minutes. Probable cost of chemes, from 3d.
to 6d. per pound. Sufficient fsr a small dish.
Cherries, Morella, Brandied.— The
fruit should be freshly gathered, and the largest
and best selected. Let each cherry have about
an inch of stem left on. Put them into quart
bottles with wide necks, and put four ounces of
pounded candy-sugar (the brown is the best)
into each bottle. Pour in sufficient best French
brandy to fill the bottles, and add a few eherry
or apricot kernels, or a small portion of cinna-
mon, if liked. Time, to infuse, one month.
Probable cost, 4s. to 68. per bottle.
Cherries, Morella, To Preserve.—
Choose sound, ripe ISIorella cherries, and allow
one pound and a quarter of sugar, and half a
cupful of red or white 'ciurrant juice for every
poifnd of cherries. Pick and stone the ciierries,
or, if preferred, merely prick each one with a
needle. Put the sugar and syrup into a pre-
serving-pan, and let it boil for ten minutes.
Throw in the cherries, and simmer them gently
until they look bright and clear. Turn the fruit
into jars. Cover with oiled ijapers, and tissue
paper dipped in strong gum. Time to boil,
CHE
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about haK an hour. Probable cost of cherries,
lOd. per pound.
Cherries Preserved in Syrup.—
Choose light, sound, ripe cherries. Kemove
the ston-es without injuiiug the friiit, which
may be done by drawing- them out with the
stalk, or pushing them out at one end with a
bodkin or quill. ^Ulow a pint and a half of
water and a pound of sugar for eveiy pound of
fruit, weighcel after it has been stoned. Put
the sugar and water into a preserving-pan, and
let it boil for a quarter of an hour, skimming it
carefully ; then throw in the fruit, and let it boil
for another quarter of an hour. Poirr it with
the syrup into a large jar, and let it remain
untU ne.Yt day, when the cherries must be put
into a sieve to drain, and a pint of white cur-
rant j uice (xce Currant Juice) allowed for every
foui' j)ounds of cherries. The juice and the
syrup must be boiled together fifteen minutes,
when the cherries may be jjut with them and
boUed again for four or five minutes. Put
the cherries into jars, cover them with the
syrup, lay brandy papers on the top, and tie
them down closely.✪ Cherry Brandy
Page 346 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cherries, Frosted.— Choose large, ripe, sound cherries. Wipe them with a dry soft cloth, and dip them in a liquid made of the whites of two eggs which have been whisked to a firm froth and mixed with a quarter of a pint of spring water. As the cherries are taken out of the egg, drain them and I'oll them one by one in finely-sifted sugar. Put some clean writing paper on an inverted sieve, put them on this so that they do not touch one another, and let them dry till wanted. Time, six or eight hours to dry the fruit. Probable cost, 3d. to 6d. per pound. Sufficient, one pound for a small dessert-dish.
Cherries, Kentish, Compote of.—
Put a quarter of a pound of loaf sugar into a saucepan with a breakfast-cupful of water, and boil it for tea minutes. Put in half a pound of Kentish cherries, with about an inch of the stalks left on ; let them simmer gently for five minutes. Drain them, and put them into a compote dish with the stalks iip wards. Boil the syrup five minutes longer ; when it is cool, pour it over the cherries. Time, twenty minutes. Probable cost of cherries, from 3d. to 6d. per pound. Sufficient for a small dish.
Cherries, Morella, Brandied.— The
fruit should be freshly gathered, and the largest and best selected. Let each cherry have about an inch of stem left on. Put them into quart bottles with wide necks, and put four ounces of pounded candy-sugar (the brown is the best) into each bottle. Pour in sufficient best French brandy to fill the bottles, and add a few eherry or apricot kernels, or a small portion of cinnamon, if liked. Time, to infuse, one month. Probable cost, 4s. to 68. per bottle. Cherries, Morella, To Preserve.—
Choose sound, ripe ISIorella cherries, and allow one pound and a quarter of sugar, and half a cupful of red or white currant juice for every pound of cherries. Pick and stone the cherries, or, if preferred, merely prick each one with a needle. Put the sugar and syrup into a preserving-pan, and let it boil for ten minutes. Throw in the cherries, and simmer them gently until they look bright and clear. Turn the fruit into jars. Cover with oiled papers, and tissue paper dipped in strong gum. Time to boil,
CHE
( 123 )
CHE
about haK an hour. Probable cost of cherries, lOd. per pound.
Cherries Preserved in Syrup.—
Choose light, sound, ripe cherries. Kemove the stones without injuring the friiit, which may be done by drawing- them out with the stalk, or pushing them out at one end with a bodkin or quill. Allow a pint and a half of water and a pound of sugar for eveiy pound of fruit, weighcel after it has been stoned. Put the sugar and water into a preserving-pan, and let it boil for a quarter of an hour, skimming it carefully ; then throw in the fruit, and let it boil for another quarter of an hour. Poirr it with the syrup into a large jar, and let it remain untU next day, when the cherries must be put into a sieve to drain, and a pint of white currant j uice (xce Currant Juice) allowed for every foui' j)ounds of cherries. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be jjut with them and boiled again for four or five minutes. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie them down closely.
Records on this page
CheesecakesCherry BrandyCherries in Syrup