CHEESE SOUP. — Bread
crumbs, % lb. sifted ; 1 lb. of good
Cheshire cheese ; simmer these together
in a stew pan with some good broth ; in
another pan mix well together four yolks
of eggs, and four spoonfuls of broth✪ Cheese Soup.
Mix both when ready to serve.
CHEMICAL SOAP.— Fullers
earth, 1 oz. powdered ; moisten with a
little spirit of turpentine ; salt of tartar,
oz. ; potass. 1 oz. Work the whole
into a paste with a little soft soap.
Form into squares. — Moisten grease,
and with a little water rub the soap well
on till it lathers ; the spot will dis-
appear.
CHERRIES, Iced.— Bruise 2
lbs. of cherries, put to them a pint of
of water ; strain, and add sugar suffi-
cient. See ice.
CHERRIES, to Jar. — Stone xa
lbs. of cherries ; put them into the pan,
with 3 lbs. of double refined sugar ;
and a quart of water ; put on the fire
till they begin to boil ; take off to cool
a little ; then boil till they are tender ;
sprinkle with % lb. of refined sugar,
afterwards, skim clean. Put all in a
china bowl ; let them stand in the syrup
three days, then drain, and take them
singly, with the holes downwards, on a
wicker sieve, and set them on a warm
stove to dry, turning them upon clean
sieves. When dry enough put a white
sheet of paper in the pan, all the cherries,
with another sheet at the top ; put them
on the fire till they sweat : cool, and
put in boxes or jars to keep.
CHERRY BRANDY. — Cher-
ries. 36 lbs ; half red and half black ;
squeeze them with the hands, and add
i)4 gallons of brandy. Let them in-
fuse 24 hours ; then put the bruised
cherries and liquor into a canvas bag, a
little at a time, and press it as long as
it will run. Sweeten with fine sugar,
and let it stand a month ; bottle off,
putting loaf sugar into every bottle.
Another. — To every gallon of
brandy put 4 lbs. of red cherries, 2
lbs. of black, 1 quart of raspberries,
with a few cloves, a stick of cinnamon
a little orange peel ; closely stop for a
month in a barrel ; bottle off as before.
CHERRY JAM.— Pick and
stone 4 lbs. of May-duke cherries ;
press them through a sieve ; then boil
together half a pint of red currant or
raspberry juice, and Jf lb. of white
sugar, put the cherries into, them while
boiling ; add 1 lb. of fine white sugar.
Boil quickly 35 minutes, jar, and cover
well.
CHERRY JELLY.— Cherries,
5 lbs. ; stone them ; red currants, a lbs. ;
strain them, that the liquor may be
clear ; add two pounds of sifted loaf-
sugar ; and 2 ozs. of isinglass.
CHERRY MARMALADE.—
Take some very ripe cherries, cut off the
stalks, and take out the stones ; crush
them, and boil them well ; put them
into a hand sieve, and force them
through with a spatula, till the whole is
pressed through and nothing remains
but the skins ; put it again upon the
fire to dry ; when reduced to half, weigh
it, and add an equal weight of sugar ;
boil again ; and when it threads between
the fingers, it is finished.
CHERRY PIE.— Having made
a good crust, lay a little of it around the
sides of your dish, and throw sugar at
the bottom. Then lay in your fruit,
and some sugar at the top. A few red
currants put along with the cherries
make an agreeable addition. Put on
the lid ; bake in a slack oven.
CHERRY PUDDING.— Make
a paste of flour, beef suet chopped
small, and water. Butter a basin, and
line with paste. Put in the cherries and
sugar ; cover with crust, tie in a cloth,
boil 1 % hours. t ✪ Cherry Wine
Consult me
1902Page 143 · 7 recipe records on this page
Presented as published in 1902. 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
CHEESE SOUP. — Bread crumbs, % lb. sifted ; 1 lb. of good Cheshire cheese ; simmer these together in a stew pan with some good broth ; in another pan mix well together four yolks of eggs, and four spoonfuls of broth. Mix both when ready to serve.
CHEMICAL SOAP.— Fullers earth, 1 oz. powdered ; moisten with a little spirit of turpentine ; salt of tartar,
oz. ; potass. 1 oz. Work the whole into a paste with a little soft soap. Form into squares. — Moisten grease, and with a little water rub the soap well on till it lathers ; the spot will disappear.
CHERRIES, Iced.— Bruise 2 lbs. of cherries, put to them a pint of water ; strain, and add sugar sufficient. See ice.
CHERRIES, to Jar. — Stone 4a lbs. of cherries ; put them into the pan, with 3 lbs. of double refined sugar ; and a quart of water ; put on the fire till they begin to boil ; take off to cool a little ; then boil till they are tender ; sprinkle with % lb. of refined sugar, afterwards, skim clean. Put all in a china bowl ; let them stand in the syrup three days, then drain, and take them singly, with the holes downwards, on a wicker sieve, and set them on a warm stove to dry, turning them upon clean sieves. When dry enough put a white sheet of paper in the pan, all the cherries, with another sheet at the top ; put them on the fire till they sweat : cool, and put in boxes or jars to keep.
CHERRY BRANDY. — Cherries, 36 lbs ; half red and half black ; squeeze them with the hands, and add 9-1/4 gallons of brandy. Let them infuse 24 hours ; then put the bruised cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. Sweeten with fine sugar, and let it stand a month ; bottle off, putting loaf sugar into every bottle.
Another. — To every gallon of brandy put 4 lbs. of red cherries, 2 lbs. of black, 1 quart of raspberries, with a few cloves, a stick of cinnamon a little orange peel ; closely stop for a month in a barrel ; bottle off as before.
CHERRY JAM.— Pick and stone 4 lbs. of May-duke cherries ; press them through a sieve ; then boil together half a pint of red currant or raspberry juice, and Jf lb. of white sugar, put the cherries into, them while boiling ; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well.
CHERRY JELLY.— Cherries, 5 lbs. ; stone them ; red currants, a lbs. ; strain them, that the liquor may be clear ; add two pounds of sifted loafsugar ; and 2 ozs. of isinglass.
CHERRY MARMALADE.— Take some very ripe cherries, cut off the stalks, and take out the stones ; crush them, and boil them well ; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins ; put it again upon the fire to dry ; when reduced to half, weigh it, and add an equal weight of sugar ; boil again ; and when it threads between the fingers, it is finished.
CHERRY PIE.— Having made a good crust, lay a little of it around the sides of your dish, and throw sugar at the bottom. Then lay in your fruit, and some sugar at the top. A few red currants put along with the cherries make an agreeable addition. Put on the lid ; bake in a slack oven.
CHERRY PUDDING.— Make a paste of flour, beef suet chopped small, and water. Butter a basin, and line with paste. Put in the cherries and sugar ; cover with crust, tie in a cloth, boil 1 % hours. t
Records on this page
Cheese SoupCherry WineCherry JamCherry JellyCherry MarmaladeCherry PieCherry Pudding