Cherry Cheese. — Take some sound, ripe
Kentish cherries stoned or not as preferred;
put them into a stone jar, cover it closely, and
place this in a saucepan of boiling water, and
let it simmer gently until the fruit is quite
soft. When the cherries are sufficiently tender,
take them from the fire, skin and stone them,
and add half a pound of finely-sifted sugar
to every pound of fruit. Add a few of the
kernels blanched✪ Cherry Cheese. Put the mixture into a pre-
serving-pan, and boil it gently stirring it all the
time, until the fruit is so di-y that it -will not
adhere to the finger when touched, and is quite
clear. Press it quickly into shallow jars wlrich
have been damped with brandy. Cover closely,
ynd keep in a dry place. Time, two houi"s.
Probable cost, 6d. to 8d. per pound.
' Cherry Drink. — Wash and stone lialf a
pQund of sound ripe cherries, bruise and jjour
over them a pint of boUing water, and add a
piece of thin lemon-rind, or, if preferred, a few
of the kernels bruised. Let them soak foi' four
or five hours, then strain and sweeten the liquid
with two ounces of sifted loaf sugar, and, if
liked, add a dessert-spoonful of brandy✪ Cherry Drink. This
is a refreshing beverage in hot weather.
Probable cost, 3d., exclusive of the brandy.
Sufficient for one person.
Cherry Jam. — Choose sound, ripe Kentish
cherries, remove the stones, and boil the kernels
in a little water to draw out the flavour ; this
will impart a very agreeable flavoui-to the jam.
Weigh the fruit, after stoning it, and allow one
pound of sifted sugar to one poimd of fruit.
Put the sugar into a preserving-pan with a
cupful of the water in which the kernels were
boiled to each two pounds of fruit✪ Cherry Jam, making up
the measure ^vith water, or rod currant juice.
Boil to a syrup, then add the fruit and boil it
A-ery quickly until it is on the point of jellying.
Pour it into jars, cover it with brandied jiaper,
and put over this paper dipped in gum. Time
to boil the sugar and water or juice to a sjTup,
about ten minutes ; the syrup and fruit to the
point of jellying, about forty minutes. Pro-
bable cost, 8(1. or 9d. per pound.
Cherry Paste. — CheiTy paste is made
in much the same way as cherry cheese, except
that the fruit is boiled nearly dry before the
sugar is added, and then that the weight of the
pulp is taken in sugar, and boiled witli it until
the fruit leaves the pan entu'oly, and adheres
to the sjwon. It is then pressed into movdds,
and kept hke other dried fruits. It should not
be covered up until it is quite dry. Probable
cost of cherries, 3d. to 6d. per lb.
Cherry Pie. — Black cherries are generally
considered best for pies. Wash and pick the
fruit, and place it in a pie-dish, piling it high
in the middle ; strew a little sugar✪ Cherry Pie over it, and
cover it with a good light crust. Bake in a
good oven for about three-quarters of an hour.
Probable cost of cherries, 3d. to 6d. per pound.
A pie made with two pounds of fruit will be
sufficient for foui- or five persons.
Cherry Pudding, Baked.— Wash and ✪ Cherry Pudding, Baked
Page 349 · 5 recipe records on this page
Presented as published in 1892. 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 Cheese. — Take some sound, ripe Kentish cherries stoned or not as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely-sifted sugar to every pound of fruit. Add a few of the kernels blanched. Put the mixture into a preserving-pan, and boil it gently stirring it all the time, until the fruit is so dry that it -will not adhere to the finger when touched, and is quite clear. Press it quickly into shallow jars which have been damped with brandy. Cover closely, and keep in a dry place. Time, two houi"s. Probable cost, 6d. to 8d. per pound.
' Cherry Drink. — Wash and stone lialf a pound of sound ripe cherries, bruise and pour over them a pint of boUing water, and add a piece of thin lemon-rind, or, if preferred, a few of the kernels bruised. Let them soak foi' four or five hours, then strain and sweeten the liquid with two ounces of sifted loaf sugar, and, if liked, add a dessert-spoonful of brandy. This is a refreshing beverage in hot weather. Probable cost, 3d., exclusive of the brandy. Sufficient for one person.
Cherry Jam. — Choose sound, ripe Kentish cherries, remove the stones, and boil the kernels in a little water to draw out the flavour ; this will impart a very agreeable flavoui-to the jam. Weigh the fruit, after stoning it, and allow one pound of sifted sugar to one pound of fruit. Put the sugar into a preserving-pan with a cupful of the water in which the kernels were boiled to each two pounds of fruit, making up the measure with water, or rod currant juice. Boil to a syrup, then add the fruit and boil it very quickly until it is on the point of jellying. Pour it into jars, cover it with brandied paper, and put over this paper dipped in gum. Time to boil the sugar and water or juice to a sjTup, about ten minutes ; the syrup and fruit to the point of jellying, about forty minutes. Probable cost, 8(1. or 9d. per pound.
Cherry Paste. — Cherry paste is made in much the same way as cherry cheese, except that the fruit is boiled nearly dry before the sugar is added, and then that the weight of the pulp is taken in sugar, and boiled witli it until the fruit leaves the pan entirely, and adheres to the spoon. It is then pressed into movdds, and kept hke other dried fruits. It should not be covered up until it is quite dry. Probable cost of cherries, 3d. to 6d. per lb.
Cherry Pie. — Black cherries are generally considered best for pies. Wash and pick the
fruit, and place it in a pie-dish, piling it high in the middle ; strew a little sugar over it, and cover it with a good light crust. Bake in a good oven for about three-quarters of an hour. Probable cost of cherries, 3d. to 6d. per pound. A pie made with two pounds of fruit will be sufficient for foui- or five persons.
Cherry Pudding, Baked.— Wash and
Records on this page
Cherry CheeseCherry DrinkCherry JamCherry PieCherry Pudding, Baked