Canadian Cherry Pie. — Butter a pie-dish and line it with
paste ; pick and stone the Cherries, and put them in the
dish ; for each pint of Cherries, pour over 4 table-spoonfuls
of molasses, and dust 1 table-spoonful of flour✪ Canadian Cherry Pie over them.
Cover the pie with a flat of rich puff paste, trim it neatly
round the edges, and moisten them and press together. Bake
the pie for half-an-hour in a moderate oven. When cooked,
dust it over with white sifted sugar, and serve.
Candied Cherries. — (1) Take the stalks from 21b. of ripe red
Cherries — the larger the Cherries are the better. Stone them,
getting the stone out at the stem end of the Cherry,
breaking the fruit as little as possible. Put lib. of loaf sugar
over the fire with a teacupful of water✪ Candied Cherries, and boil it to a
syrup thick enough to pull as for candy, stirring it frequently ;
move it to the side of the fire and stir it constantly till
grains or crystals begin to form on the spoon, then drop in
the Cherries a few at a time, let them remain in for two
minutes, take them out, lay on a sieve set on a dish,
drop a few more Cherries into the sugar, and so proceed
till all have boiled two minutes in the syrup and are on the
sieve. Then shake the sieve gently for a good while, turn
the Cherries on to a large dish, and dry them in a sunny
window.
(2) Gather the Cherries before they are quite ripe, take
the stalks from them, stone, and prick them. Boil sufficient
clarified sugar to almost cover them, and pour it over.
Cherryade. — Take 31b. of Cherries (Morello are the best), pound
them in a mortar, and put into- a pan; add the juice
of three lemons, the whites of five eggs, 1 pint of syrup,
a little cochineal✪ Cherryade, and £gall. of water. Beat all well, place
the pan on the fire, and boil. When done, strain it through
a flannel bag into a pan, put the pan on the ice, and let it
remain until wanted. This Cherryade should be used fresh.
The kernels may be pounded in with the Cherries and will
give a nice flavour to it.
Cherry Bouchees. — Prepare a savoy-biscuit batter, fill a
biscuit-forcer with it, and push it out in pieces about 2|in.
Fig. 438. Cherry Bouchees.
in length, arranging them in rows on a sheet of foolscap
paper. When the sheet is full, sift some caster sugar over
the biscuits✪ Cherry Bouchees, shaking off all that is superfluous. Lay the
sheet of paper on a baking-tin, put in a moderate oven, and
bake about fifteen minutes. When cooked, pass a wet cloth
underneath the sheet of paper to facilitate the removal of
the biscuits, which take off carefully without breaking them.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
356
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cherries — continued.
Put some preserved Cherries on each biscuit, and glaze
them over with some rose-pink transparent icing that has
been flavoured with kirschenwasser. Set the bouchees on a
baking-sheet, put it in a screen of moderate heat, and dry
for about ten minutes. The bouchees are then ready for
serving on an ornamental dish (see Pig. 438).
Page 275 · 4 recipe records on this page
Presented as published in 1890. 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
Canadian Cherry Pie. — Butter a pie-dish and line it with paste ; pick and stone the Cherries, and put them in the dish ; for each pint of Cherries, pour over 4 table-spoonfuls of molasses, and dust 1 table-spoonful of flour over them. Cover the pie with a flat of rich puff paste, trim it neatly round the edges, and moisten them and press together. Bake the pie for half-an-hour in a moderate oven. When cooked, dust it over with white sifted sugar, and serve.
Candied Cherries. — (1) Take the stalks from 21b. of ripe red Cherries — the larger the Cherries are the better. Stone them, getting the stone out at the stem end of the Cherry, breaking the fruit as little as possible. Put lib. of loaf sugar over the fire with a teacupful of water, and boil it to a syrup thick enough to pull as for candy, stirring it frequently ; move it to the side of the fire and stir it constantly till grains or crystals begin to form on the spoon, then drop in the Cherries a few at a time, let them remain in for two minutes, take them out, lay on a sieve set on a dish, drop a few more Cherries into the sugar, and so proceed till all have boiled two minutes in the syrup and are on the sieve. Then shake the sieve gently for a good while, turn the Cherries on to a large dish, and dry them in a sunny window.
(2) Gather the Cherries before they are quite ripe, take the stalks from them, stone, and prick them. Boil sufficient clarified sugar to almost cover them, and pour it over.
Cherryade. — Take 31b. of Cherries (Morello are the best), pound them in a mortar, and put into a pan; add the juice of three lemons, the whites of five eggs, 1 pint of syrup, a little cochineal, and 1 gall. of water. Beat all well, place the pan on the fire, and boil. When done, strain it through a flannel bag into a pan, put the pan on the ice, and let it remain until wanted. This Cherryade should be used fresh. The kernels may be pounded in with the Cherries and will give a nice flavour to it.
Cherry Bouchees. — Prepare a savoy-biscuit batter, fill a biscuit-forcer with it, and push it out in pieces about 2|in.
Fig. 438. Cherry Bouchees.
in length, arranging them in rows on a sheet of foolscap paper. When the sheet is full, sift some caster sugar over the biscuits, shaking off all that is superfluous. Lay the sheet of paper on a baking-tin, put in a moderate oven, and bake about fifteen minutes. When cooked, pass a wet cloth underneath the sheet of paper to facilitate the removal of the biscuits, which take off carefully without breaking them.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Cherries — continued.
Put some preserved Cherries on each biscuit, and glaze them over with some rose-pink transparent icing that has been flavoured with kirschenwasser. Set the bouchees on a baking-sheet, put it in a screen of moderate heat, and dry for about ten minutes. The bouchees are then ready for serving on an ornamental dish (see Fig. 438).
Records on this page
Canadian Cherry PieCandied CherriesCherryadeCherry Bouchees