This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
For hotel use the cherries ready-stoned should be bought; they are solid fruit and serviceable, and otherwise cherries are seldom pitted and pies not good. White California-cherries are a luxury for supper fruit and for ices.
In a bowl lined with paste and covered after filling with cherries.
A large pie baked in a pan, cut out in squares; served with the syrup.
White cherries mixed in pure cream and sugar, and frozen.
Red cherries stewed, strained; juice only mixed with thin syrup; frozen.
Cherries lightly cooked; juice, water and sugar frozen; whipped whites beaten in; cherries added at last.
Whipped whites beaten in water ice after freezing.