(3) Boil jib. of rice, strain the water from it, and let it
stew with some sugar till quite tender and sweet. Pick the
stalks from lib. of ripe juicy Cherries✪ Cherry Pie. Take jib. of pow-
dered white sugar and roll the Cherries in it. Lay about
jib. of these sugared Cherries at the bottom of a pie-dish,
over them put a quarter of the sweetened rice, then a fourth
part of the Cherries, then rice, and so on till all the Cherries
and rice are in the pie-dish, taking care to raise the pie high
in the middle. Make some rich puff paste, cover the edge
of the dish with a strip of it, and lay a cover of puff paste
over all. Brush the pie-crust over with beaten white of egg,
and sprinkle powdered white sugar on top. Bake the pie in
a moderate oven for an-hour-and-a-quarter. When taken
from the oven, lay some apricot marmalade over the crust,
and sprinkle over a few crushed macaroons. Serve either
hot or cold.
Cherry Pie with Brown Bread.— Make about lib. of tartlet-
paste, and with it line a hot ornamental pie-mould. Lay
buttered paper over the bottom and sides✪ Cherry Pie with Brown Bread of the paste inside, fill
For details respecting Culinary Processes, Utensils, Sauces, <Sec. , referred to, see under their special heads.
ROASTED GOOSE.
ROASTED GOOSE.
WING OF CAPON.
ROASTED CAPON OR PULLET.
POULTRY-CARVING.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
361
Cherries — continued.
the centre with flour, and bake for half-an-hour in a moderate
oven. Then make a biscuit-paste of brown bread, with a little
cinnamon powder added. The paste in the mould being nearly
done, take it out of the oven, remove the flour and paper, and
fill up with the biscuit-paste put in layers, and over each a
sprinkling of the Cherries, which must have been previously well
drained. Keep a little of the biscuit-paste for later use.
Put the mould in the oven and bake for three-quarters-of-an-
hour. About a-quarter-of-an-hour before removing it from the
oven, cover over its surface with the remainder of the biscuit-
paste, smoothing with a knife or spatula, and sift over some
caster sugar. Put it back in the oven to glaze the sugar,
take off the mould, and serve. See Pig. 443.
Cherry Pudding1. — (1) Put Jib. of butter into a warm basin and
work it well with a spoon, adding, one at a time, the yolks of
twelve eggs, and lastly Jib. of caster sugar. When it begins to
froth, put in Jib. of brown breadcrumbs, a little cinnamon, and
lastly the whites of seven or eight eggs well whisked. Then
take a large and rather thick timbale-mould, butter it well, and
on the bottom pour a layer of the mixture ; then put in a layer
of preserved and well-drained Cherries, keeping them from the
sides of the mould, and continue in this way until full. Cover
the mould with a baking-sheet upon which are live embers, put
it in the oven, and bake for twenty-five minutes. Then turn
out on to a dish, cover the bottom with Cherry sauce, and
serve. ✪ Cherry Sauce
Page 289 · 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
(3) Boil jib. of rice, strain the water from it, and let it stew with some sugar till quite tender and sweet. Pick the stalks from lib. of ripe juicy Cherries. Take jib. of powdered white sugar and roll the Cherries in it. Lay about jib. of these sugared Cherries at the bottom of a pie-dish, over them put a quarter of the sweetened rice, then a fourth part of the Cherries, then rice, and so on till all the Cherries and rice are in the pie-dish, taking care to raise the pie high in the middle. Make some rich puff paste, cover the edge of the dish with a strip of it, and lay a cover of puff paste over all. Brush the pie-crust over with beaten white of egg, and sprinkle powdered white sugar on top. Bake the pie in a moderate oven for an hour and a quarter. When taken from the oven, lay some apricot marmalade over the crust, and sprinkle over a few crushed macaroons. Serve either hot or cold.
Cherry Pie with Brown Bread.— Make about lib. of tartletpaste, and with it line a hot ornamental pie-mould. Lay buttered paper over the bottom and sides of the paste inside, fill
For details respecting Culinary Processes, Utensils, Sauces, <Sec. , referred to, see under their special heads.
ROASTED GOOSE.
ROASTED GOOSE.
WING OF CAPON.
ROASTED CAPON OR PULLET.
POULTRY-CARVING.
Cherries — continued.
the centre with flour, and bake for half-an-hour in a moderate oven. Then make a biscuit-paste of brown bread, with a little cinnamon powder added. The paste in the mould being nearly done, take it out of the oven, remove the flour and paper, and fill up with the biscuit-paste put in layers, and over each a sprinkling of the Cherries, which must have been previously well
drained. Keep a little of the biscuit-paste for later use. Put the mould in the oven and bake for three-quarters-of-an-hour. About a quarter of an hour before removing it from the oven, cover over its surface with the remainder of the biscuitpaste, smoothing with a knife or spatula, and sift over some caster sugar. Put it back in the oven to glaze the sugar, take off the mould, and serve. See Fig. 443.
Cherry Pudding. — (1) Put ½lb. of butter into a warm basin and work it well with a spoon, adding, one at a time, the yolks of twelve eggs, and lastly ½lb. of caster sugar. When it begins to froth, put in ½lb. of brown breadcrumbs, a little cinnamon, and lastly the whites of seven or eight eggs well whisked. Then take a large and rather thick timbale-mould, butter it well, and on the bottom pour a layer of the mixture ; then put in a layer of preserved and well-drained Cherries, keeping them from the sides of the mould, and continue in this way until full. Cover the mould with a baking-sheet upon which are live embers, put it in the oven, and bake for twenty-five minutes. Then turn out on to a dish, cover the bottom with Cherry sauce, and serve.
Records on this page
Cherry PieCherry Pie with Brown BreadCherry SauceCherry Pudding