Jellied Cherries with Oranges
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 110. The excerpt below is the record exactly as published.
JELLIED CHERRIES WITH ORANGES— Dissolve 1 envelope of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Cherries and add V2 cup of boiling water, V4, cup of com sirup, and the juice of V2 a lemon. Arrange 1 cup of the cherries, pitted, and 3 sliced oranges in a serving dish, pour in the gelatin mixture, and set aside until firm. PICKLED CHERRIES — Bring to the boiling point V2 cup each of simp from DEL MONTE Canned Cherries, vinegar and brown sugar or corn sirup. Add 1 cup of the Cherries and 2 tablespoons each of stick cinnamon and whole cloves tied in a piece of cheese cloth. Boil slowly for 20 minutes. CHERRY FRITTERS— Make a stiff com meal mush by adding V2 cup of white or yellow corn meal to 1 cup of boiling salted water, and 1 cup of simp from DEL MONTE Canned Cherries. Boil for 5 minutes and cook in a double boiler 1 hour. Add 1 cup of the cherries, pitted, and pour into a wet loaf pan. When cold and firm cut in slices, roll in fine crumbs and brown in fat in a hot frying pan. Serve with Cherry Pudding-sauce. CHERRY PUDDING-SAUCE— Bring V2 cup each of sirup from DEL MONTE Canned Cherries and brown sugar or com sirup to the boiling point. Add 1 table- spoon of cornstarch moistened with 3 tablespoons of cold water. Boil for 5 minutes, add the juice of 1 orange and serve. DEL MONTE Canned Peaches There are a great many varieties of peaches grown in California but only a few are suitable for canning. Under the DEL MONTE Brand we pack the three varieties which nearly sixty years' experience has shown us to be the best — Yellow Clings, Yellow Frees and White Clings. All are grown in the most favored peach districts of California, and "Packed where they ripen the day they are picked." No words can describe the delicious flavor of DEL MONTE Peaches — the most popular fruit canned. Packed in halves and sliced in No. 1 tall, No. 2 and No. 2^/2 cans. Cans mentioned in recipes are the No. 2^/^ size. Peach Suggestions and Recipes DEL MONTE Canned Sliced Peaches between rice pancakes served with hot simp from the peaches, make a simple and nourishing dessert. The sirup from one can of peaches with the addition of gelatin makes a jelly of delicate flavor and attractive color; this may be used as a dessert or a garnish for cold meat. lOA The Conservation Foods of Flavor Use sirup from canned peaches in frostings and fillings in place of the liquid and part of the sugar. Hot peaqh sirup may be used for pudding sauce with the addition of a few drops of lemon juice. Sliced peaches may take the place of sugar and cream when served with breakfast cereal and combine particularly well with either oatmeal or hominy. A cup of sirup from canned peaches and a few slices of the fruit make a delicious and unusual variation to lemonade or iced tea. Put a few slices of peaches which have been left over through the food chop- per and spread sandwiches for the children's luncheon. It will take the place of butter and jam. Canned peaches are preferable to use for shortcakes as they retain both their color and their firmness much better than fresh fruit. Use sliced peaches in your next jelly roll, first moistening the cake with a small amount of their sirup. Brown a few halves of peaches rolled in crumbs in the roasting pan with the meat. They will take the place of the fruit fritter and save the fat. Sprinkle halves of peaches with coconut and fill with vanilla ice cream. This may be served with sirup from the peaches. Sirup from canned peaches imparts a delicious flavor to baked ham when used for basting. Bits of left over pie crust filled with sliced peaches and baked make an economical dessert. Sliced peaches and oranges make a delicious summer salad with the sirup from the peaches and the orange juice as a basis for the salad dressing. Peaches added to a tapioca pudding increase both the flavor and the food value and eliminate the addition of sugar. A few slices of peaches added to apple pie or apple sauce give an increased flavor and palatability. Serve canned peaches with fried mush for breakfast. Drop one slice of peach on top of the breakfast muffins just before placing in the oven. Place one slice of peach in the bottom of the popover irons. Try sliced peaches on French toast for breakfast. Vary the overworked cornstarch pudding by the addition of sliced peaches. A glass dish of canned peaches may be used as a centerpiece for table decora- tion and served for the final course. A few sprigs of mint will make it more attractive. Peaches rolled in chopped nuts and served with mayonnaise make a nutritious salad. Roll a half peach in coconut and fill with raspberry sherbet for a summer dessert. Stuff a half peach with chopped nuts and dates and serve with milk or cream. Add a few sliced peaches to bread pudding and Indian pudding. This makes a welcome variation. Frozen sirup from canned peachfes with no additional sugar makes a delicious punch for serving with meats. Much time and fuel may be conserved by using canned peaches in steamed puddings and dumplings in place of raw fruit. Diced oranges and peaches arranged with a sprig of mint and some sirup from the peaches in a cocktail glass make a fruit cup which is sure to be popular. For a "different hot bouillon" dissolve a bouillon cube in some hot sirup from canned peaches. For an easy and delicious frozen dessert a can of peaches may be packed in ice and salt for 2 hours, turned out on a platter and served cut in slices. JELLIED PEACHES— Place halves of DEL MONTE Canned Peaches in a square wet mold. Dissolve 1 envelope of softened gelatin in 1^/4 cups of boiling water, add % cup of sugar, or Vs cup of corn sirup
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