Bouchees Of Cherries

For recipes of fruit bouchees see "Bouchees".

Glazed Cherries With Whipped Cream

Brandied cherries, the syrup poured off and boiled down till thick and grainy, then flavored with Kirschenwasser, allowed to become cold, then poured over the cherries; served around a dome of whipped cream forced through a bag with fancy tube, (called, CERISES GLACES, a la CHANTILLY).

Cherry Jelly

Five pounds of stoned cherry meat, juice of eight lemons, one pound of red currant jelly and some bruised cherry kernels mixed and brought to the boil in a gallon of syrup, simmered and skimmed, removed from the fire and four ounces of dissolved gelatine added, then strained and restrained through a jelly bag till clear, filled into molds or glasses; served when set.

Cherry Pie

Stoned red sour cherries slightly flavored with noyeau, mixed with sugar, filled into a pie plate lined with pie paste, the fruit then sprinkled with carbonate of soda to prevent the juice running over, covered with a top crust, edges pressed and crimped, brushed with egg wash and baked.

Deep Cherry Fie

Sound red or black sour cherries mixed with sugar, filled into a deep lined pie dish, heaped high in the center, covered with top crust, egg washed, and baked.

Cherry Pudding

Molds or bowls lined with short-paste, filled with cherry meat mixed with sugar, covered with top crust, boiled or steamed till done; served with cherry sauce.

Cherry Rolypoly

Sweet biscuit dough rolled out thin, spread with cherry meat mixed with sugar, rolled up, ends tucked in, put in pans and steamed or baked, or tied in wet floured cloths and plunged into boiling water, kept boiling till done; serve with cherry sauce.

Cherry Tarts

Tart molds lined with puff paste, filled with cherry meat mixed with sugar, baked, then meringued, browned and served.

Cherries In Croustades

The crous-tades made of sweetened rice croquette mixture, the edges decorated; served hot, filled with cherry compote.

Cherry Charlotte

Small pans lined with lady fingers, filled with cherry marmalade, covered with fingers, baked and glazed; served with cherry sauce.

Cherry Marmalade

Stoned cherries with some of their kernels boiled to a pulp with a very little water and twelve ounces of sugar to each pound of fruit; when smooth and stiff poured into crocks for future use.

Cherry Cobbler

Shallow baking pans lined with short paste, sides and bottom, filled with cherry meat mixed with sugar, covered with short paste, egg washed and baked: served with cherry sauce.

Cherry Trifle

Pieces of stale sponge cake moistened with equal parts of the syrup of brandied cherries and sherry wine, smoothed down into a dish, then spread with cherry marmalade, over which is poured a boiled custard flavored with noyeau, the custard decorated with brandied cherries.

Cherry Fritters

Thin slices of fresh bread spread between with cherry marmalade, the sandwich then neatly trimmed, dipped into a thin batter and fried, taken up, rolled in powdered sugar; served with cherry sauce.

Cherry Flawn

A flawn mold lined with puff paste, filled with cherry meat mixed with sugar, baked in slack oven till done.

Cherry Water Ice

One pound of stoned cherries and half pound of sugar to each quart of water, with a dash of lemon juice and a flavor of bitter almonds, the stoned cherries, bruised kernels and sugar mixed and rubbed through a fine sieve into the flavored water; then frozen.

Cherry Sherbet

-The water ice of the preceding recipe, but when nearly frozen, whipped whites of eggs, two to the quart, are added, then frozen till done.

Cherry Meringue

Sheet of sponge cake spread thickly with cherry marmalade, then spread fancifully with meringue, dotted with brandied cherries, baked a straw color, cut in shapes, served with cream or whipped cream.