Cherry Iced Compote. — Take 21b. of good Cherries, remove the stalks and stones, and boil the fruit in £ pint of syrup at 32deg. Let the syrup get cold, take out the Cherries, For details respecting Culinary Processes. Utensils, Sauces, ifec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 359 Cherries — continued. and put thorn on a strainer to drain ; pass the syrup through a silk sieve into a freezing-pan, and then add 3 table-spoonfuls of kirschenwasser✪ Cherry Iced Compote. When the syrup has frozen to icicles, Fig. 441. Cherry Iced Compote. put in the Cherries, and let the pan remain in the ice for fifteen minutes longer. Pour the Cherries into compote- glasses, and serve. See Fig. 441. Cherry Jack. — Put 1 wineglassful of Cherry cordial or shrub into a glass, and mix in 1 table-spoonful of lemon-honey and a very little brandy or rye whisky ; fill up with ice, and drink through straws. Cherry Jam. — (1) Choose for this ripe (but not over-ripe) fruit. Make a small hole in each and remove the stone, breaking the Cherry as little as possible. To every lib. of fruit add fib. of preserving sugar. Put it into a preserving- pan, place it on a good fire, and boil, stirring continually from the first. Let it boil for forty-five minutes, then take out a little, and put it on a cold plate to test. If it jellies or sets, the jam is done, and must be put into jars at once. Remove the jars to a cool place and tie them down. The jam will not require to be skimmed while it is boiling, as all the scum will boil away. (2) Pick and stone 51b. of good Cherries, and when they are again weighed they should scale quite 41b. Put 21b. of preserving sugar and 1 pint of water✪ Cherry Jam into a preserving- ,pan and boil for two or three minutes ; add the Cherries, stirring gently so as not to break them, boil again for eight minutes, then pour it all into a basin and let it stand for twenty-four hours, so that the Cherries will soak well ; then remove them, put them on a sieve and let them drain. Now add lib. of sugar to the syrup, place the Cherries in it, and boil again for another eight minutes. When done, remove the pan, let the preserve get quite cold, put it into jars, and cover over the top with a thin round of paper dipped in brandy, and then with a larger round tied firmly round the jars or pots. See Jams. (3) Put 61b. of Cherries (picked and stoned) into a basin, bruise them a little, and let them stand till the juice runs from them. Put into a preserving-pan lib. of red-currant juice and lib. of loaf sugar. Place this over the fire, and sta- rt till the sugar is melted ; when it boils, empty the basin of Cherries into it, and add 4jlb. of powdered white sugar. Let it boil fast for half-an-hour, skimming if necessary, and then take the pan from the fire ; let it cool a little, and put the jam into pots. When quite cold, lay on top of the jam in each pot a piece of white paper dipped in brandy, and cover the jars so as to exclude the air.

AI-modernized reading of the original text

Cherry Iced Compote. — Take 21b. of good Cherries, remove the stalks and stones, and boil the fruit in £ pint of syrup at 32deg. Let the syrup get cold, take out the Cherries, For details respecting Culinary Processes. Utensils, Sauces, ifec., referred to, see under their special heads. Cherries — continued. and put them on a strainer to drain ; pass the syrup through a silk sieve into a freezing-pan, and then add 3 table-spoonfuls of kirschenwasser. When the syrup has frozen to icicles, Fig. 441. Cherry Iced Compote. put in the Cherries, and let the pan remain in the ice for fifteen minutes longer. Pour the Cherries into compoteglasses, and serve. See Fig. 441. Cherry Jack. — Put 1 wineglassful of Cherry cordial or shrub into a glass, and mix in 1 table-spoonful of lemon-honey and a very little brandy or rye whisky ; fill up with ice, and drink through straws. Cherry Jam. — (1) Choose for this ripe (but not over-ripe) fruit. Make a small hole in each and remove the stone, breaking the Cherry as little as possible. To every lib. of fruit add fib. of preserving sugar. Put it into a preservingpan, place it on a good fire, and boil, stirring continually from the first. Let it boil for forty-five minutes, then take out a little, and put it on a cold plate to test. If it jellies or sets, the jam is done, and must be put into jars at once. Remove the jars to a cool place and tie them down. The jam will not require to be skimmed while it is boiling, as all the scum will boil away. (2) Pick and stone 51b. of good Cherries, and when they are again weighed they should scale quite 41b. Put 21b. of preserving sugar and 1 pint of water into a preserving- ,pan and boil for two or three minutes ; add the Cherries, stirring gently so as not to break them, boil again for eight minutes, then pour it all into a basin and let it stand for twenty-four hours, so that the Cherries will soak well ; then remove them, put them on a sieve and let them drain. Now add lib. of sugar to the syrup, plaput the Cherries in it, and boil again for another eight minutes. When done, remove the pan, let the preserve get quite cold, put it into jars, and cover over the top with a thin round of paper dipped in brandy, and then with a larger round tied firmly round the jars or pots. (3) Put 61b. of Cherries (picked and stoned) into a basin, bruise them a little, and let them stand till the juice runs from them. Put into a preserving-pan lib. of red-currant juice and lib. of loaf sugar. Place this over the fire, and stir till the sugar is melted ; when it boils, empty the basin of Cherries into it, and add 4jlb. of powdered white sugar. Let it boil fast for half-an-hour, skimming if necessary, and then take the pan from the fire ; let it cool a little, and put the jam into pots. When quite cold, lay on top of the jam in each pot a piece of white paper dipped in brandy, and cover the jars so as to exclude the air.

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