The encyclopædia of practical cookery

Cherry Liqueur. — Remove the stalks and stones from an equal quantity each of Morello Cherries and sweet black ones. Break the stones and put them with the fruit into a large bottle, also put in for every 21b. of fruit 41b. of loaf sugar, half a stick of cinnamon, about a teaspoonful of bruised cloves, and lqt. of brandy. Cork the bottle tightly, stand it in a warm place, and leave it for fourteen days. When ready, filter the liqueur until quite clear through a jelly-bag or a piece of flannel. Pour it into smaller bottles, cork them, and keep in a dry store cupboard. Cherry Marmalade. — (1) Remove the stalks and stones from the selected quantity of Cherries ; crush the stones, put them in a saucepan with a small quantity of water, and boil them until all the flavour is extracted. Put the fruit in a preserving-pan with a small quantity of water, and boil it until reduced to a pulp, stirring it occasionally with a wooden For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads. Cherries — continued. spoon, to prevent it from sticking to the bottom and burning. For every lib. of fruit, boil ½lb. of loaf sugar in the strained water in which the stones have been boiled until small transparent bubbles form on the top. Mix the clarified sugar with the fruit and continue stirring it over the fire until thick and smooth. Turn the marmalade into small jars or glasses, leave until cold, then tie them over, and keep for use in a dry store cupboard. (2) Take the stalks off the Cherries and remove the stones ; then weigh them, and allow to each lib. of Cherries 1lb. of sugar. Put the sugar into a preserving-pan, and to each lib. of sugar add 1 breakfast-cupful of water ; let this boil until a few drops of it cooled in cold water are crisp and slightly sticky. When the sugar is boiled to this state, put in the fruit and let it boil quickly, keeping it constantly stirred till the marmalade becomes thick and the Cherries are clear and almost transparent. Remove the pan from the stove and allow the marmalade to cool slightly ; put it into jars and cover them. (3) Boil 21b. of sugar with 2 wineglassfuls of water, skim it well until, on shaking the skimmer after dipping it in the sugar, the latter drops from it like icicles ( see Sugarboiling). Put in 41b. of picked and stoned Cherries, and boil them ; when the marmalade flows readily, take it from the fire and put into pots for future use. (4) Remove the stalks and stones from the required quantity of Cherries, mash the fruit, put it into a saucepan, and boil quickly for a few minutes. Rub through a fine sieve, leaving nothing but the skins ; put the puree into a saucepan and place it over the fire. When the original bulk is reduced to one-half, add an equal weight of sugar, boil to the thread (see Sugar-boiling), turn it into jars, and cover them over when cold.