bills of fare sweet soups arc frequent, and are
liked by some persons very much. Put a piece
of butter the size of a large egg into a sauce-
pan, let it melt, then ini.x with it a table- spoon-
ful of flour, and stir smoothly until it is lightly
lirowned. Add gi;adually two pints of water, a
pound of black cherries, picked and washed,
and a few cloves. Let these boil until the
fruit is quite tender, then press the whole
through a sieve. After straining, add a little
port, half a tea-spoonful of the kernels blanched
and bruised, a table-spoonful of sugar, and a few
whole cherries✪ Cherry Soup, German. Let the soup boil again until
the cherries are tender, and pour all into a
tiu-een over toasted sippets, sponge-cakes, or
macaroons. Time, one hour and a half. Pro-
bable cost, cherries, 3d. to 6d. per pound. Suffi-
cient for three or four persons.
_ Cherry Tart. — Line the edges of a deep
pie-dish with a good short crust. FiU it with
cherries, picked and washed, put a cup or small
jelly pot in the middle of the dish, strew a little
sugar over, and a few red currants✪ Cherry Tart if they can
be got, as they will considerably improve the
flavour of the tart. Cover the dish with a cinist,
and ornament the edges. Strew some sifted sugar
over the top of it, or cover it with sugar icing.
Ikke in a good oven. Time to bake, thirty to
forty minutes Probable cost of a medium-sized
tart, lOd. Sufficient for five or six persons.
Cherry-water Ice. — Boil a pound of
sugar vnth a pint and a half of water, remove
the scum as it rises; when it is clear, pour it
into a large jug containing one pound of Kentish
chen-ies bruised, a few of the kernels, blanched,
and pounded in a mortar, the juice of two
lemons, and a glass of noyeau✪ Cherry-water Ice. Let these soak :
strain, add a few drops of cochineal, and freeze.
Time to freeze, two houi-s. Probable cost, 9d.
for this quantity, exclusive of the noyeau. Suffi-
cient for one quart of ice.
Cherry- water Ice (another way).— Pick
the stalks from one pound of ripe cheiries, and
crush them in a mortar to make the juice flow,
adding a pint of clarified sugar and half a pint
of water. Flavom- with noyeau or vanilla, and
squeeze in the juice of two lemons; add a few
drops of cochineal if required, strain the liquid,
and freeze. The kernels should be pounded
with the fruit. Probable cost. Is. Sufl^cient
for one quart of ice.
CherviL— Cherv-il is fit for drj-ing in May,
June, and July. Its leaves are^ tender and.
delicious, combining the flavour of parsley and
fennel, though more aromatic than either. It
may be used in salads, and for sauces, and also
be prepared in the same way as parsley. It
must not be forgotten that the root is poisonous.
Cheshire Cream. — Put the thin rind of
a small lemou into a breakfast-cupful of thick
cream. Let it remain for an horn- or more,
then take it out, and add a small tea-spoonful of
lemon-juice, a dessert-spoonful of sugar, and a
glass of sherry✪ Cheshire Cream. Wliisk these thoroughly, and
place the froth, as it is made, on a sieve to
drain, and let it remain five or six hours.
When ready to serve, put it on a glass dish,
with a border of macaroons or cocoa-nut bis-
cuits round it. Probable cost. Is. lOd., exclusi»ve
of the sherry. Sufficient for a small supper-
dish.
Page 351 · 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
bills of fare sweet soups arc frequent, and are liked by some persons very much. Put a piece of butter the size of a large egg into a saucepan, let it melt, then mix with it a table- spoonful of flour, and stir smoothly until it is lightly browned. Add gi;adually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, half a tea-spoonful of the kernels blanched and bruised, a table-spoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons. Time, one hour and a half. Probable cost, cherries, 3d. to 6d. per pound. Sufficient for three or four persons.
_ Cherry Tart. — Line the edges of a deep pie-dish with a good short crust. FiU it with cherries, picked and washed, put a cup or small jelly pot in the middle of the dish, strew a little sugar over, and a few red currants if they can be got, as they will considerably improve the flavour of the tart. Cover the dish with a cinist, and ornament the edges. Strew some sifted sugar over the top of it, or cover it with sugar icing. Bake in a good oven. Time to bake, thirty to forty minutes Probable cost of a medium-sized tart, lOd. Sufficient for five or six persons.
Cherry-water Ice. — Boil a pound of sugar vnth a pint and a half of water, remove the scum as it rises; when it is clear, pour it into a large jug containing one pound of Kentish cherries bruised, a few of the kernels, blanched, and pounded in a mortar, the juice of two lemons, and a glass of noyeau. Let these soak : strain, add a few drops of cochineal, and freeze. Time to freeze, two houi-s. Probable cost, 9d. for this quantity, exclusive of the noyeau. Sufficient for one quart of ice.
Cherry- water Ice (another way).— Pick the stalks from one pound of ripe cheiries, and crush them in a mortar to make the juice flow, adding a pint of clarified sugar and half a pint of water. Flavom- with noyeau or vanilla, and squeeze in the juice of two lemons; add a few drops of cochineal if required, strain the liquid, and freeze. The kernels should be pounded with the fruit. Probable cost. Is. Sufficient for one quart of ice.
Chervil — Chervil is fit for drying in May, June, and July. Its leaves are^ tender and. delicious, combining the flavour of parsley and fennel, though more aromatic than either. It may be used in salads, and for sauces, and also be prepared in the same way as parsley. It must not be forgotten that the root is poisonous.
Cheshire Cream. — Put the thin rind of a small lemou into a breakfast-cupful of thick cream. Let it remain for an horn- or more, then take it out, and add a small tea-spoonful of lemon-juice, a dessert-spoonful of sugar, and a glass of sherry. Whisk these thoroughly, and place the froth, as it is made, on a sieve to drain, and let it remain five or six hours. When ready to serve, put it on a glass dish, with a border of macaroons or cocoa-nut biscuits round it. Probable cost. Is. lOd., exclusive of the sherry. Sufficient for a small supperdish.
Records on this page
Cherry SauceCherry Soup, GermanCherry TartCherry-water IceCheshire Cream