Cherry Open Tart. — Take some open-tart moulds, and line
them with puff paste, dusting a little finely-powdered sugar
over it. Fill each one with stoned Cherries✪ Cherry Open Tart, put close
together (but not on top of one another), place them in a
moderate oven, and bake for half-an-hour. When done, take
them out, and sprinkle a little caster sugar over the top.
Cherry Paste.— Remove the stalks from some good Cherries,
and put them in a preserving-pan with a little water. Let
it boil — stirring well — for a few minutes, then pass the fruit
through a fine wire sieve, rubbing it with a spoon. Weigh
this puree, take its equal weight of caster sugar✪ Cherry Paste, clarify
the sugar, and boil it to the feather or sixth degree (see
Sugar-boiling) ; then add the paste, beat it in well with a
spoon, and boil again. This paste can be either put into
moulds or spread upon tin plates, and placed in a warm
stove to dry.
Cherry-Paste Drops. -Take ljlb. of Cherries, remove the
stalks, and pound them in a mortar with their stones. Boil
the whole up once and then pass it through a sieve. This
should make about lib. of pulp. Put the pulp into a pre-
serving-pan with lib. of coarsely-sifted sugar and a few
drops of essence of peach-kernels✪ Cherry-Paste Drops (see Flavourings). Put
the pan on the fire and boil, stirring all the time, and when
it has become of the required consistency put the mixture
in a spouted saucepan or drop-bag, and drop pieces the size of
a florin on a baking-sheet. Put the drops in a screen before
the fire for an hour or so to get dry ; when they are dry,
lift them with a knife from the baking-tin on which they
were put, and pack them in boxes with paper between the
layers. A few drops of cochineal will give them the required
tint if the colour from the Cherries is not sufficient ; it
should be added before the pulp is removed from the pre-
serving-pan.
Cherry Pie. — (1) Remove the stones from the Cherries, and
then scald the fruit in their own juice ; sweeten liberally,
and pour into a deep pie-dish lined with a rich paste.
Dredge with flour, cover with a top crust of the same paste,
ornament the edge, and bake.
(2) Remove the stalks and stones from the Cherries.
Butter a pie-dish, line it with a short-crust, then put in the
fruit ; fill up the dish with molasses, dredge a small quantity
of flour over, and cover with a flat of the same crust ; trim
it off round the edges with a sharp knife, moisten them
with water and press together. Put the pie in a quick
oven and bake it for nearly three-quarters-of-an-hour ; the
crust of the pie should be very lightly coloured. When
cooked, take it out of the oven, sift caster sugar over, and
stand on another dish. Serve either hot or cold. ✪ Cherry Pie
Page 288 · 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
Cherry Open Tart. — Take some open-tart moulds, and line them with puff paste, dusting a little finely-powdered sugar over it. Fill each one with stoned Cherries, put close together (but not on top of one another), place them in a moderate oven, and bake for half-an-hour. When done, take them out, and sprinkle a little caster sugar over the top.
Cherry Paste.— Remove the stalks from some good Cherries, and put them in a preserving-pan with a little water. Let it boil — stirring well — for a few minutes, then pass the fruit through a fine wire sieve, rubbing it with a spoon. Weigh this puree, take its equal weight of caster sugar, clarify the sugar, and boil it to the feather or sixth degree (see
Sugar-boiling) ; then add the paste, beat it in well with a
spoon, and boil again. This paste can be either put into moulds or spread upon tin plates, and placed in a warm stove to dry.
Cherry-Paste Drops. -Take 1½lb. of Cherries, remove the stalks, and pound them in a mortar with their stones. Boil the whole up once and then pass it through a sieve. This should make about lib. of pulp. Put the pulp into a preserving-pan with lib. of coarsely-sifted sugar and a few
drops of essence of peach-kernels (see Flavourings). Put the pan on the fire and boil, stirring all the time, and when it has become of the required consistency put the mixture in a spouted saucepan or drop-bag, and drop pieces the size of a florin on a baking-sheet. Put the drops in a screen before the fire for an hour or so to get dry ; when they are dry, lift them with a knife from the baking-tin on which they were put, and pack them in boxes with paper between the layers. A few drops of cochineal will give them the required tint if the colour from the Cherries is not sufficient ; it should be added before the pulp is removed from the preserving-pan.
Cherry Pie. — (1) Remove the stones from the Cherries, and then scald the fruit in their own juice ; sweeten liberally, and pour into a deep pie-dish lined with a rich paste. Dredge with flour, cover with a top crust of the same paste, ornament the edge, and bake.
(2) Remove the stalks and stones from the Cherries. Butter a pie-dish, line it with a short-crust, then put in the fruit ; fill up the dish with molasses, dredge a small quantity of flour over, and cover with a flat of the same crust ; trim it off round the edges with a sharp knife, moisten them with water and press together. Put the pie in a quick oven and bake it for nearly three-quarters-of-an-hour ; the crust of the pie should be very lightly coloured. When cooked, take it out of the oven, sift caster sugar over, and stand on another dish. Serve either hot or cold.
Records on this page
Cherry Open TartCherry PasteCherry-Paste DropsCherry Pie