Cassell's dictionary of cookery

stone the cherries, put a layer of them at the bottom of a well-buttered pie-dish, and strew over this a little sifted sugar and a small quantity of finely-chopped lemon-rind ; lay over these some thin bread and butter, and repeat tlie layers until the dish is full, finishing with cherries strewn over with sugarr ; pour a large cupful of water over the whole, and bake in a good oven. This pudding may be made with dried or preserved cherries, when, instead of water, a little custard may be used to moisten the bread. The kernels of the cherries, too, may be blanched and sliced, and used instead of lemon-rind. Time to bake, three-quarters of an hour. Probable cost of cherries, 3d. to 6d. per pound. A pudding made with two pounds of cherries will serve for five or six persons. Cherry Pudding, Boiled.— Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim ; fill it with cherries, washed and picked, add a little sugar and some finely-chopped lemon-rind, wet the edges of the paste, lay a cover over the pudding, and press the edges closely round. Tie a floured cloth over the pudding, and plunge it into a saucepan of boiling water, which must be kept boiling, or the pudding will become heavy. Before turning it out, dip the basin into cold water for a moment. Servo with sifted sugar. A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed. Probable cost of cherries, 3d. to 6d. per pound. Sufficient for four or five persons. Cherry Sauoe. — Take one pound of sound, ripe cherries, wash and stone them. Blanch the kernels, and put them in a saucepan, with just enough water to cover them, and let them simmer gently until the flavour is thoroughly extracted Put the cherries into a saucepan with a pint of water, a glass of port, four cloves, a shco of bread toasted, and a little sugar. Let these stew gently until the fruit is quite soft, then press the whole through a sieve, add the liquid from the kernels, boil up once more, and serve. Time, three-quarters of an hour. Probable cost, cherries, 3d. to 6d. per pound. Sufficient for a pint of sauce. Cherry Sauce, for Sweet Puddings. — Pick and stone a poimd of cherries, and pound the kernels to a paste. Mix a teaspoonful of arrowroot smoothly with a little cold milk, and pour over it half a pint of boiling milk. Boil it for two or three minutes, then stir into it the cherries and the kernels, a teaspoonful of minced lemon-rind, half a nutmeg grated, a table-spoonful of sugar, and a wineglassful of port. Let these simmer gently until the cherries are quite cooked; press them through a coarse sieve, boil the sauce again for two or three minutes, and serve it very hot. Good CHE ( 12^ ) CHE melted butter may be substituted for the arrowroot, if preferred, and when ripe cherries are not in season, cherry jam may be used. The sauce ought to be as thick as custard and the colour of the cherries. It is very nice for boiled or baked egg puddings. Time, about half an hour. Probable cost, 8d., exclusive of the wine. This quantity will suffice for a moderate-sized pudding. Cherry Soup, German.— In German